Gluten-Free Strawberry Pie and Pie Crust
Yummy tart strawberry pie :)
- For the Pie Crust:
- 4 tbsp sugar
- 1/2 cup white rice flour
- 1/2 cup tapioca flour
- 1/2 cup brown rice flour
- 1 tsp xanthan gum
- 1 tsp baking powder
- 1/2 tsp dried orange peel
- 1 tsp sea salt
- 2 tbsp orange juice
- 3 1/2 tbsp cold butter, cubed
- 1 large egg
- For the strawberry filling:
- 1 16 ounce container strawberries, sliced lengthwise into quarters
- 1 tbsp lemon juice
- 1/4 cup sugar
- 2 tbsp rice flour
For the crust:
In a large bowl, combine all of the flours, xanthan gum, baking powder orange peel, salt. Mix well.
With your finger, make a little whole in the center of the flour mound, then fill it with the orange juice and the egg. Mix those together with a fork (try not to mix it with too much of the flour).
Add the cubes of cold butter, fold everything together with your hands. You can then chill the pie crust dough while you work on the strawberry filling.
Preheat oven to 350 degrees.
For the strawberry filling:
Rinse and slice your strawberries lengthwise into quarters.
Put all the strawberries in a large bowl. Add the fresh lemon juice and toss/coat the strawberries with the flour, using your hands. Now add the sugar a few tablespoons at a time, until all of the sugar evenly coats the strawberries.
Grease a 9 inch pie pan. Cut 2 12 by 12 inch pieces of parchment paper. Roll the pie dough into a ball then place it on one of the pieces of parchment; gently flatten it a bit into a disc, then place the other piece of parchment paper on top, so that the dough is sandwiched between the two piece of parchment.
Using a rolling pin, gently roll out the dough about 1/4 of an inch thick, then remove the top layer of parchment. Place the greased pie pan face down over the rolled out pie dough (making sure the pie dough is still on the parchment).
Now, using one hand to hold the pie pan and the other to hold the parchment/pie dough, flip the pie dough onto the pie pan very slowly :). Use a fork to crimp the edges and remove the excess dough hanging over the pie pan.
Now arrange the strawberries over the pie dough in the pie pan. You should have just enough extra dough to make a lattice top for your pie.
Lightly cover the pie with foil so it doesn't over-brown. Bake for about 37 minutes with the foil, then remove foil and continue to bake for 5 more minutes at 350.