Description
Celebrate the summer with a strawberry pie. Lemon zest and raw sugar bring out the sweet, sassiness of fresh strawberries. And flaky, gluten free, vegan pie crust is a marvel in and of itself.
Ingredients
- FOR THE GLUTEN-FREE CRUST:
- 2-¼ cups All-purpose Gluten-free Flour
- 1 teaspoon Salt
- 1 teaspoon Xanthan Gum
- 1 cup Unsalted Butter
- ½ cups Ice Water
- 1 Tablespoon Raw Sugar
- FOR THE FILLING:
- 5 cups Fresh Or Frozen Strawberries, Hulled And Quartered
- 1-½ cup Raw Sugar
- 2 Tablespoons Cornstarch
- 2 Tablespoons Lemon Zest
- 2 Tablespoons Lemon Juice
Preparation
To prepare crust, whisk together flour, salt, and xanthan gum. Cut in cold butter with pastry knife or two forks, until mixture is grainy and resembles small pebbles. Add ice water 1 tablespoon at a time until dough forms. Divide in half and wrap in plastic wrap. Chill for 20 minutes before rolling out. This freezes well, just double-wrap.
Preheat oven to 375ºF. For filling, mix all ingredients in a large bowl. Set aside.
Roll out bottom pie crust on a floured surface. Place in pie pan. Add filling. Prepare top crust. Position, crimp edges, and brush with ice water. Sprinkle with remaining raw sugar and bake for 55 minutes or until crust is golden brown. Let cool completely before serving.
Goes great with ice cream or fresh cream. Eat!
