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      Strawberry Pie

      • April 12, 2017
      900 675 Curry Girls Kitchen
      Strawberry pie, drooling

      Strawberry Pie

      4 boxes of Organic Strawberries
      1 box blueberries or raspberries   (optional~great for 4th of July red, white and blueberry)
      3 level Tbsp. Non-GMO Organic Cornstarch
      ¼ c. water
      Juice of half a lemon (optional) We did not use.
      1 C Organic cane sugar
      1 baked pie crust  See how to make a homemade crust HERE
      Fresh whipped cream or So Delicious Coco whip (coconut non-dairy topping)


      Wash all berries and dry well. We dry them on cotton dish towels or paper towels.

      Mash 1 full cup of cut strawberries. (The cup should be filled past the line)

      In a separate small bowl, mix cornstarch or tapioca starch, and water.  Blend well.

      Bring strawberries and sugar to a boil in a medium to small pot.

      Add cornstarch and water mixture to cooking strawberries. Whisk until sauce thickens.

      Remove from stove and let cool for 10 minutes, (before drizzling glaze over berries).

      Arrange washed and DRIED berries into pie shell. Cover with warm glaze, then chill.

      Serve with whipped cream. YUM!!!

      Watch recipe video HERE.

      strawberries FM 2017

      strawberries drying on tea towel

      strawberry glaze ingredients stove

      strawberry glaze ingredients

      strawberry glaze

      strawberry pie layering

      strawberry pie square

      Watch recipe video HERE.

      Pie Crust (See More pie crust photos HERE)

      2 ½ C gluten free flour (We use Pamela’s Baking or Artisan flour blends)

      ½ tsp salt

      1 C unsalted butter, chilled cut into pieces

      ¼ C of Ice Water or iced orange juice

      2 tsp sugar


      In a food processor, using the metal blade, combine flour, salt and sugar. Add 1 C butter pieces and pulse mixture until it resembles coarse meal. Gradually add ¼ C iced water and pulse just until dough begins to hold together and forms into a ball. Divide dough in half. Place in a zip lock baggie and chill in refrigerator for 30 minutes. Remove from refrigerator and roll the dough out onto a floured serface. Shape dough into a circular pie crust shape. Carefully place the rolled pie crust into a pie plate. No need to grease the pie plate. Prick the crust with a fork all around the bottom of the crust. As it bakes it begins to bubble, the forked holes help it to release the bubbles.

      Bake at 350 for 15-20 minutes. Let pie crust cool before adding and layering the fruit. Then pour warm glaze over the fruit.

      Strawberries pie shell with foil

      strawberries and pie shell

      strawberry pie FP