Summer would not be complete without succulent strawberries. Whether you grow them, pick them at a local farm or buy them in a grocery store, strawberries are a most have. And in our home, no strawberry season can sneak by without delicious strawberry pie.
Use your favorite one-dish pie crust according to directions. Since I am a self-professing pie crust flunky, I use refrigerated pie crust – the kind you unroll into your pie dish. The brand I have found to be the all-around best refrigerated pie crust is from Aldi (I was recently told that they only carry it during the holidays). It also happens to be dairy-free. There are a couple brands that are dairy-free, but be sure to check the ingredient label before using.
Allergy Notes: I made the pie crust in the picture gluten, dairy and soy-free, but was not pleased with the recipe, specifically the labor involved. The results were okay, but I want to try to perfect the recipe a little more. I will share it with you when I do.
I also attempted to make whipped cream with almond milk and it didn’t work out. That’s really the only thing missing from this pie, in my opinion, but my family didn’t mind a bit.
dairy-free, egg-free, soy-free (depending on crust used), corn-free, nut-free
- 1 pie crust
- 1 boxes strawberry jello, 3 oz.
- 3/4 cups white granulated sugar
- 3 tablespoons corn starch
- 1 cups water
- 1 quarts strawberries
Bake pie crust according to recipe/package instructions for a one-dish pre-baked pie crust.
Mix dry ingredients in small pot. Add water, bring to boil and stir until well combined. Remove from heat and add sliced strawberries. Pour into pie crust. Refrigerate for several hours to gel.
Serve with a dollop of whip cream.
Makes 1 pie.
-Corn Allergy: Use 3 Tbsp. arrowroot flour plus 1 package unflavored gelatin.
Shared at Gluten-Free Wednesdays.