Strawberry Pie
Preheat oven to 425°F. Lightly grease a standard-size pie pan and dust with brown rice or sorghum flour.
- Cook1 h
- Total1 h
- Serves10
- LevelIntermediate
Ingredients
- 4 cups strawberries, sliced
- 1 cup granulated sugar
- 4 tbsp. cornstarch
- ¼ cup water
- pinch salt
- 2 or 3 sliced strawberries for a garnish
Method
- Preheat oven to 425°F. Lightly grease a standard-size pie pan and dust with brown rice or sorghum flour.
- Prepare the pie crust according to recipe directions.
- Roll out the dough in between two pieces of parchment paper until it is about ¼ inch thick. Carefully invert onto a pie pan, shaping to fit and make a lip on the crust. Using a fork, poke about twenty small holes evenly over the crust. Bake for 20 minutes, or until crust is firm. Let cool completely before filling.
- Filling: Place 1½ cups of the strawberries plus the sugar into a 2-quart saucepan and mash gently with a potato masher. Cook over medium heat just until sugar dissolves completely.
- In a medium bowl, whisk together the cornstarch and water until smooth and add to the cooked strawberry mixture along with the salt. Bring to a boil over medium heat and allow to cook for about 2 minutes. Remove from heat and let cool slightly, but not completely, for about 15 minutes. Arrange the remaining 2½ cups strawberries evenly into the piecrust. Pour the cooked filling into prepared pie pan and let chill in fridge until firm, for about 12 hours. Garnish with additional strawberry slices. Serve cold. Store in airtight container in refrigerator for up to 2 days.
