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:
- flour the mat or counter well with more gfJules Flour (nothing gritty like rice flour!) to keep it from sticking
- roll the dough evenly in every direction without smooshing it
- hold up your pie pan to make sure you’ve rolled it out large enough
- transfer to the pie pan
- tuck the edges under so you can form a decorative crust with fork tines or crimping
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!
Gluten Free Strawberry Pie
Ingredients
- 1 gluten-free pie crust
- 3 pints+ (6-7 cups) strawberries (fresh or frozen) - measure once chopped
- 3/4 cup granulated cane sugar
- 3 tablespoons gfJules™ All Purpose Flour, sifted
- 1 Tbs. lemon juice
- 1/2 teaspoon Grand Marnier (or orange juice)
Instructions
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.
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I really think that it would be really nice if you were to give us the recipe for the crust because there are those of us that have ordered your all purpose flour and would like to make the crust ourselves.
Hi Lorraine, the link for my gluten free pie crust is in this recipe!! Here is is again — Grandma’s Gluten Free Pie Crust.
~jules
My filling is similar except I use cornstarch to thicken half of the berries mashed with the sugar, lemon juice and orange juice. I place small berries aranded over the crust with their stems pointing down. I then pour half of the thickened mixture over them then fill in with halved berries or whole if small and finish with the liquid mixture. I think I will do it your way best time.
Hi Louise, I bet your way looks beautiful when sliced though!!!
~jules
This makes me wish my husband liked strawberries!
Haha, Susan! What a curse! Why don’t you make it with raspberries?
~jules
I cannot wait to make this. I have been looking for a good Strawberry pie thats gluten free and I know I can always look to you.
That’s wonderful to hear, Amy! Enjoy!!
~jules