The Best Strawberry Pie–Gluten-Free

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)
  • 1/2 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
  • 1/3 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
  • 3/4 cups water
  • 1 cup reserved strawberries, mashed finely

Directions

Piecrust
Step 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
Step 2
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
Step 3
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
Step 4
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
Step 5
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.