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The warm air and sweet smells of strawberry season call for a delicious, cool gluten free strawberry pie! This incarnation is deliciously simple, and paired with my easy homemade gluten free pie crust, it’s a dessert you’ll want to make even when strawberry cravings hit at other times of the year. (Lucky for all of us, frozen fruit is easy to find anytime!)
Gluten free and vegan, this strawberry pie is truly a dessert all can enjoy!
Although this is a no-bake gluten free strawberry pie, you do need to make a gluten free pie crust for the bottom. Don’t be put off by that step though! With my gfJules Flour and recipe, it’s EASY, yes EASY to make a homemade gluten free pie crust you’ll be proud to share!
I have an extensive gluten free pie making tutorial with pictures and videos and every question answered — if you are just starting out making gluten free pie dough, I recommend you check this post first so you do it right the first time and never look back! It’s also handy to know how to make light and flaky gluten free pie pastry for every other kind of pie you might be craving, so it’s a skill that’s good to master!
Once the dough is made, it’s a simple 5 step rolling out process; step-by-step photos and videos are in my tutorial, but here’s a refresher:
Once your crust is in the pan and looking pretty, you’ll bake it without any filling inside since this is a no-bake pie recipe.
Without a filling, the pastry will want to puff up on the bottom if you didn’t weight it. To avoid this, we “blind bake” the crust. It’s super simple to do, plus you can impress all your friends by telling them you blind baked a pie crust and they’ll have no clue what you’re talking about.
I use dried beans as pie weights, but feel free to use marbles, dried rice or real pie weights if you have them. The weight helps the crust to keep its shape and to keep the bottom from puffing up during the bake. Once it’s cooled, you can add the filling, so start making the filling while the crust is baking to save time.
Once it cools, you’ll find that the crust has probably still shrunk a little in the pie plate, so it’s easy to remove the whole pie like a tart for quite the pretty presentation!Print
Preheat the oven to 425°F.
Prepare the gluten free pie crust according to my recipe, then prick the bottom of the crust with a fork in several places to help keep it from puffing up during the bake. Lay a sheet of parchment paper on top of the bottom of the crust, then gently fill with pie weights or dried beans to keep it weighted down while baking.
Bake for 20 minutes, then remove the pie weights and parchment liner. Brush the crust edges with milk or egg wash (1 egg mixed with 1 tablespoon water).
Reduce oven temperature to 375°F and bake for 10-12 more minutes. Remove to cool on a wire rack.
Measure out 7-8 cups of whole strawberries (once chopped, this will measure approximately 6 cups of berries, depending on the size of the whole berries).
Place half into a large stove-top pan and mash or chop, adding the sugar and gfJules™ All Purpose Flour to the mixture. Cook over low heat, stirring to prevent from burning for at least 5 minutes until thickened. Slowly add the lemon juice and Grand Marnier. Remove from the heat and let the mixture cool.
Chop or slice remaining berries to bite-size pieces and stir into the mixture. Once cooled, pour into the prepared pie crust and freeze before serving. Remove to thaw slightly before cutting to serve.
Top with fresh mint, yogurt, whipped cream or ice cream, or serve on its own.
I hope you love this recipe as much as we did!
Pin it for later!