Strawberry Pie

Strawberry Pie


For the Crust:
1 ¼ cups all-purpose gluten free flour
½ teaspoon salt
3 tablespoons of Encala
7 tablespoons lactose free cold butter
½ cup cold water

For the Filling:
2 pounds fresh strawberries
1/3 cup brown sugar
1/3 cup granulated sugar
1 tablespoon of Encala
2 tablespoons fresh lemon juice
½ teaspoon salt
¼ teaspoon cornstarch


For the Pie Crust:
Sift flour, salt and Encala together.
Cut butter into cubes and place in freezer for 5 minutes to get cold. Using a fork, stir butter cubes into flour and Encala mixture until well coated.
Add water and use hands to work dough into a ball.
Place dough in the freezer for 15 minutes to get cold again.
Work dough until smooth on a floured surface.
Separate into two equal parts.
Roll out each dough ball until as thin as a penny. Set aside.

For the Strawberry Filling:
Dice strawberries removing tops.
Combine strawberries with sugars and Encala, lemon juice, salt, and cornstarch in a large pot.
Heat over medium until sugar dissolve.
Let filling sit and cool for 15 minutes.

To Make the Pie:
Press one pie crust into a pie pan. Fill with strawberry filling. Cover with remaining pie crust. You can use a lattice design or cover and cut a few slits. Pinch edges together.
Cover with foil and bake for 35 minutes at 400°F.
Remove foil and drop oven temperature to 350°F and finish baking for about 15-20 minutes or until crust is golden brown and filling is bubbly.

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