Wednesday, June 8, 2011

Fresh Strawberry Pie

Fresh Strawberry Pie                                           

2/3 cup white rice flour
2/3 cup tapioca starch
2/3 cup corn starch
1/4 cup potato starch
1/2 tsp salt
1 Tbs sugar
3/4 cup shortening
1 Tbs rice vinegar
1 egg (beaten)
4 Tbs ice water
Lots of yummy fresh strawberries, whole or sliced (whatever you prefer)
  1. Combine the dry ingredients in a standing mixer with the whisk attachment on and whisk through the flours to sift it all together.
  2. Cut the shortening into smallish chunks into the dry mix. Using the whisk attachment, mix it until the mixture forms pea shaped clumps.
  3. In a small separate bowl beat the egg with the vinegar. Then add the ice cold water to the egg mixture. Add this to the mixture in the stand mixer.
  4. Change to the paddle attachment and mix until it all sticks together in a large dough ball. cover dough with saran wrap and refrigerate at least 30 minutes.
  5. Roll out dough between 2 sheets of parchment and place in a nice large pie dish. Prick the bottom and sides of the pie crust. Bake in a 450 degree preheated oven for about 10-12 minutes.

Strawberry Glaze
     1.  Mash 1 cup strawberries; set aside.
     2.  In a saucepan, combine sugar and cornstarch; stir in water and mashed berries. Bring to a boil,   
          stirring constantly. Stir in food coloring if desired. Cook and stir 3 minutes more. Cool for 10
          minutes.
     3.  Spread about 1/3 cup glaze over bottom and sides of pie shell. Halve remaining strawberries;
          arrange in shell. Spoon remaining glaze over berries. Chill for 1-2 hours. Just before serving,
          garnish with whipped cream. Pie is best served the day it's made. Yield: 6-8 servings.  

Note:  Use ready made pie crusts for a non-gluten-free pie.
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