My grandmother started using this strawberry pie recipe nearly a hundred years ago, and it can still hold its own against any modern concoction. Every summer I make it for my uncle, who's in his eighties. He and my husband say it's one of the best fruit pies they've ever had. It's not a quick recipe, but it's not difficult (especially today, when we can use blenders and food processors!), and it's worth the extra time.
For the pre-baked gluten-free pie shell, use a cookie crumb crust recipe or a ready-made gluten-free pie crust (if you can find one in your local store).
Prep Time: 1:15
Cook Time: :
Ingredients:
- 2 quarts of strawberries, sliced
- 1 baked gluten-free pie shell
- 1 cup water
- 3/4 cup sugar
- 1 Tbs corn starch or potato starch
Preparation:
Fill the baked pie shell with sliced strawberries until no more will fit. (You'll have quite a bit left over.) Chill the pie crust with the berries for at least an hour.
Near the end of the hour, put the remaining slices into a medium saucepan with a cup of water. Cook until the berries are tender.
Pour the strawberries and water into a blender and puree. Then pour the mixture back into the saucepan, through a strainer. Add the sugar and starch to the strained berry mixture. Stir and cook on a low flame until the sugar and starch dissolve.
Pour the hot glaze over the refrigerated berries in the pie crust. Chill and serve, either plain or with whipped cream topping.
