Here is a wonderful spring pie recipe that I created for my friend Renee. It is sooooo delicious and totally healthy. You CAN have your pie and eat it too! :) Enjoy!
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| Yummy Pie! |
(I used the good ol' Crisco recipe. For those of you purists out there I'm sure there are plenty of Crisco alternatives )
- 2 cups Brown Rice Flour (You can also use whatever gluten free otion you enjoy most. Oat flour- which has more stick to it, gluten free blends, etc)
- 3/4 well chilled Crisco butter flavor shortening
- 4-8 tablespoons ice cold water
- 1tblspoon honey
1) Blend flour and salt in a medium mixing bowl
2) Cut chilled shortening into 1/2 inch cubes. Cut in chilled shortening cubes into flour mixture using a pastry blender, in an up and down chopping motion, until mixture resembles coarse crumbs with some small pea size pieces remaining
3) Sprinkle half the maximum recommended amount of ice cold water over the flour mixture Using a fork, stir and draw flour from bottom of the bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoon, until dough is moist enough to hold together when pressed together
For more tips on the perfect pie crust- check out: www.crisco.com
I will honestly tell you that since I lack fancy kitchen equipment and I'm always doing my baking late at night between all my other work and projects I just used a bowl, a wooden spoon and a pastry cutter. Truth be told I didn't even refrigerate the crust (it was already 1a by the time I started!) and it still turned out delicious! 
I used Bob's Red Mill Whole Grain Brown Rice Flour- I also found that a table spoon or two of honey will help the crust stay together a little better when you are making it. In my experience- since gluten has a sticky consistency to it that helps "glue" things together- gluten free crust can be tricky because it can have a tendency to crumble and fall apart. The honey helps quite a bit. I also choose to forgo the rolling pin and simply press out the crust by hand. I'd love to hear any other tips for gluten free crusts!Now For the filling!!!
- 3-4 cups fresh sliced strawberries
- 3/4 cup almond Milk
- 1/2 cup Stevia in the RAW
- 1/4 cup honey
- 1 tbl spoon Vanilla extract (I'm always heavy handed with vanilla extract- it's my baking secret)
- 2 teaspoons tapioca or cornstarch
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| Califia Farms Pure Non GMO Almond Milk! http://www.califiafarms.com/ |
Bake at 425 degrees for 40-45 minutes.
This is such a lovely pie for spring and summer! Enjoy!
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Recipe by Elisabeth Donaldson. All Rights Reserved 2013
