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.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.