Gluten Free Easy Strawberry Pie Food

GLUTEN-FREE EASY STRAWBERRY PIE

Steps:

• Heat oven to 350°F. Spray 10-inch glass pie plate with cooking spray (without flour).
• In food processor, place cereal. Cover; process until crushed. Add remaining crust ingredients. Cover; process until incorporated. Press mixture into pie plate, starting in center and pressing up side. Bake 15 minutes or until golden brown. Cool completely on cooling rack.
• In large bowl, stir strawberries and glaze until covered. Spread filling into crust. Refrigerate 2 hours before serving.

EASY STRAWBERRY PIE

Steps:

• Bring sugar, water and cornstarch to a boil over medium heat.
• Cook stirring constantly for 1 minute or until thickened.
• Stir in strawberry gelatin until dissolved.
• Remove from heat; chill 2 hours.
• Arrange strawberries in pastry shell and pour gelatin mixture over.
• Cover and chill 2-4 hours.
• Serve pie with whipped cream if desired.

LOW CARB STRAWBERRY CREAM PIE

Steps:

• Crust: Prepare the pie crust and cool completely. Can be made a day ahead of assembling the pie.
• Strawberry Cream Filling: Measure all of the ingredients, except for the whipped cream, into a medium bowl and mix with a hand mixer until completely combined, about 1 - 1 1/2 minutes.
• Whip the heavy cream until very stiff, until it looks like the consistency of whipped cream from a can. Sometimes 1 tablespoon of powdered erythritol helps chill the cream for easier and better whipping.
• Add 1/3 of the whipped cream into the strawberry yogurt mixture and mix with the mixer on the lowest speed until combined. Add 1/2 of the remaining cream into the strawberry cream mixture and fold gently with a rubber spatula until completely combined. Repeat with the remaining whipped cream.
• Assembly: Pour into the strawberry cream filling into the pie crust. smooth the the edges and smooth the top. Cover with plastic wrap and chill overnight.
• Top with additional whipped cream and strawberries if you desire and serve.
• Serves 10 at 5.1g net carbs per person.

GLUTEN FREE MIXED BERRY PIE

Steps:

• Preheat the oven to 425º F.
• Add your dry pie crust ingredients to a bowl. Whisk to blend them. Add in your cold butter and use a pastry blender to cut the butter into the dough. You can also use a food processor to do this, but be careful if you use it to not over grind in your butter. You want your mixture to resemble crumbs.
• Pour in the wet ingredients and mix to form a dough. I know it is messy, but I do this step by hand to really mix it in. Mixing with a spoon can be misleading because the dough looks dry. Mixing with your hands incorporates the moisture better.
• Place half of the dough on a piece of wax paper dusted with a little gluten free flour. Cover with another piece of wax paper and roll to 1/4 inch thickness.
• Remove the top piece of wax paper and place the dough side down over a greased pie tin. Peel off the remaining wax paper.
• Press the dough into the pie tin and using fingers on both hands, pinch the dough around the edges.
• Add your washed berries to a large bowl. Be sure to pat them dry gently to remove extra moisture.
• In a small bowl, add the sugar and tapioca starch. Mix well.
• Pour the sugar starch mix over the fruit and mix well to coat all of the berries. Sprinkle the lemon juice over the fruit and mix.
• Gently pour the fruit into the bottom crust. Spread it out so that it is evenly placed.
• Roll out the remaining pie crust dough on wax paper. Roll to 1/4 inch thickness. From here you can place it over your pie completely, or, use cookie cutters to cut out shapes in the dough.
• If you are using the crust whole, be sure to poke a few holes in the top of the crust for steam to vent out. If you are using shapes as I did, you can choose how much of your pie to cover.
• Brush egg wash over the top of the pie crust.
• Cover the pie with foil and bake the pie for 10 minutes at 425º F. Reduce the baking temperature to 375º F, remove the foil, and bake for 35 additional minutes.

EASY STRAWBERRY COBBLER RECIPE (GLUTEN FREE!)

Steps:

• Preheat oven to 375F. Grease a 9x10" baking dish and set aside
• In a bowl stir together strawberries, lemon juice, corn starch, sugar, and cinnamon. Try to distribute the corn starch as evenly as possible.
• Using a mixer, cream together sugar and butter. Slowly add egg, vanilla extract, cinnamon, salt, baking powder and gluten free flour until everything is combined.
• Add strawberries to baking dish, then spoon dough onto top, evenly spread out.
• Bake for 35-40 minutes, or until crust is golden brown.