Enjoy a taste of Spring right from your own kitchen. Let's make some pie!
Gluten Free Strawberry Pie:
6 cups of strawberries,
3/4 cup of sugar,
1 tbsp lemon juice,
1/4 cup of water
2 tbsp Frankie's All Purpose Flour
2 cups of Frankie's All Purpose Flour
142g/5oz. cold unsalted butter (cubed)
1/4 tsp salt
3/4 cup white sugar
Method: Start with the filling: Mix in a small bowl the water and flour and combine until there are no lumps. Set aside. In a heavy saucepan put remaining filling ingredients and pour flour/water mixture on top. Stir to combine and place on low-medium heat on stove until sugar dissolves and strawberries are soft.
Pastry: In a mixing bowl add flour and salt. Mix. On low speed add butter. Mix until butter resembles the size of peas. Beat eggs and sugar in a separate bowl. Add to flour mixture. Mix until it shapes into a ball of dough.
Put it together: With half of the pastry, roll out on a well floured surface until pastry is approximately 1/4" thick. Place pastry into un-greased pie shell. Form pastry into shell by gently pressing into place. Cut excess pastry from edges. Pour in strawberry filling mixture to fill to the top. Roll out remaining pastry for top of pie. Place on top and cut around the edges. Pinch bottom and top edges together to close seam. Poke holes in pie lid to allow for steam to escape.
Bake at 375F for approximately 35-40 minutes or until crust is golden brown.
Let cool completely before serving. Can last up to a week in the fridge if covered (and nobody sees it.)