One of my most favorite things about this time of the year is that strawberries are fresh and in season. In Arkansas you can find them at the local farmer’s market, strawberry patches, and even at the grocery store.
There is truly nothing better than a freshly picked strawberry right off the vine…well except a fresh strawberry pie.
Strawberry pie is my all time favorite sweet treat and I love that it is such an easy recipe to turn gluten free. Literally, the only difference is in the crust.
For my recipe I used the Wholly Wholesome frozen gluten free pie shells. You can find these in the gluten free frozen section at most grocery stores.
I bake mine using the directions on the package, with the addition of adding foil to the edges while baking. Sometimes I may even add an extra couple of minutes to the baking time because I like my crust a little more crispy.
These crusts have been my go to over the last 8 years of being gluten free due to Celiac Disease.
I use a recipe that is found in an old church cookbook that the women’s ministry made. It is filled with old family recipes and is absolutely priceless. So many of these recipes are from women in my family that are no longer with us, but we are lucky enough to have their most coveted recipes all in one place. My mom has several “editions” of the church cookbook and I must say they are about all we use in our house.
There are not a lot of instructions or tips in this recipe so I have typed it up with a few more details for you.
I recommend having your “jello” mixture pretty thick before pouring it in or else you will end up with a runny pie and quite a mess when you go to cut it. Tips to get it thicker is to cook it a little longer, whisking continuously and adding a tiny bit of extra cornstarch.
If you need your pie chilled in a flash you can always throw it in the freezer for 30-45 minutes and then serve. Just make sure to set a timer so you don’t end up with a frozen pie….again learn from my mistakes y’all.
If y’all have any questions feel free to ask! You can also make this non-gluten free by just serving in a regular pie crust instead of the gluten free.