I’m back! And I’m sorry to have been gone for so long!

Last spring I decided to take a short break, which turned into a whole year.  Of course, I still baked gluten-free for my friends and family, but I just didn’t get around to posting on my blog.  How I’ve missed it!  So now I’m back and ready to be more responsible and post regularly.

I hope you had a great year and are ready to try some new and amazing recipes for gluten-free living.

In our home, May is the beginning of all the wonderful summer events–birthdays, anniversaries, graduations, weddings!  And don ‘t ever forget Mother’s Day!  So May is when I gear up for lots and lots of gluten-free baking.  The following recipe for the BEST EVER strawberry pie is what I made with a little help for Mother’s Day, 2017.  I hope you will try it and let me know how your family likes it!  Enjoy!

The Best Strawberry Pie–Gluten-Free
 
This is the BEST strawberry pie because of the cheesecake filling hiding below the strawberries and glaze. Try it and your family will agree--the BEST!
Ingredients
Piecrust
  • 1 cup Baking Free™ gluten-free All Purpose Flour (124 g)
  • ½ teaspoon salt
  • 1 tablespoon sugar
  • 3 tablespoons unsalted butter (very cold and cut into small pieces)
  • 2 tablespoons shortening (very cold and cut into smallpieces)
  • 2-3 tablespoons very cold water
  • egg wash (1 egg + 1 tablespoon water whisked together
Filling
  • 8oz cream cheese, softened
  • 14oz can sweetened condensed milk
  • ⅓ cup lemon juice
  • 1 teaspoon vanilla
Topping
  • 1 quart fresh strawberries, cleaned, hulled and sliced (reserve 1 cup strawberries for glaze)
Glaze
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • ¾ cups water
  • 1 cup reserved strawberries, mashed finely
Instructions
Piecrust
  1. In food processor, whisk together the dry ingredients by pulsing a couple of times. Cut the butter & shortening into small pieces and add to the food processor all at once. Pulse a couple of times until a coarse meal is formed.. Through the feed tube add the cold water 1 tablespoon at a time until it forms a ball. Add enough water to have a wet but not sticky ball of dough--seconds with a food processor.
Piecurst
  1. Wrap dough in plastic wrap and let rest on counter for 30 minutes. Roll dough on a piece of plastic wrap that his dusted with flour. Roll out to fit your pie pan. Flip the dough onto the pie pan, fold in any extra crust around edge and make edging. Bake single crust in oven at 400 degrees F. Pierce bottom and line crust with parchment and pie weights or dried beans. After 15 minutes remove the weights/beans and parchment. Brush crust with egg wash and finish baking for about 30 minutes more. Watch so the edges don't brown too much--if they start to brown, cover them with strips of foil. Remove from oven and allow to cool completely before filling.
Filling
  1. Once piecrust is cool, begin to make filling. Beat cream cheese until it is fluffy in large bowl of stand mixer. Beat in the sweetened condensed milk, gradually, until smooth. Add lemon juice and vanilla and stir to combine. our into cooled, baked piecrust. Refrigerate for 3 hours or until firm.
Topping
  1. Once the filling is firm, slice the strawberries and arrange on the pie in circles with the larger slices on the outer edge and smaller slices to the center.
Glaze
  1. Prepare glaze by combining sugar, cornstarch and water in a medium pan. Add in the crushed (reserved) strawberries and allow glaze to boil, stirring constantly. Cook for about 3 minutes so the glaze is thickened. Cool for 10 minutes. Once the glaze is cool, spread it evenly over the topping on the pie. Again chill the pie for 1-2 hours before serving.

 

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