Savor the Zest of Summer with This Gluten-Free Strawberry Ginger Pie
Are you yearning for a dessert that teases the palate with the sweet juiciness of strawberries, complemented by a hint of spicy ginger? Are you in search of a gluten-free treat that promises flavor without compromise? Well, the quest ends here with a remarkable, easy-to-follow recipe for Strawberry Ginger Pie that’s not only gluten-free but utterly delectable. Ready to craft a pie that’s the talk of the table?
Imagine the burst of ripe strawberries melding with the zesty spark of fresh ginger, all wrapped in a buttery, flaky crust that’s invitingly golden and gluten-free. This delightful pie offers a harmonious blend of natural sweetness and aromatic spice, perfect for any occasion. The pie uses wholesome ingredients, ensuring a pure, vibrant taste sensation with each forkful. Picture serving this showstopper, perhaps alongside a dollop of vanilla ice cream or a drizzle of cream. Enhance your baking repertoire and delight your senses with this vibrant Strawberry Ginger Pie, sprinkled with handy tips that guarantee a beautiful, tasty result every time.
Recipe Snapshot
- Servings: 8
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes (plus chilling)
- Difficulty: Intermediate
Ingredients
For the Crust:
- 360g (3 cups) Cup4Cup Gluten-Free Flour, and extra for dusting
- 25g (2 tablespoons) granulated sugar
- 5g (1 teaspoon) salt
- 226g (1 cup or 2 sticks) unsalted butter, cold and cubed
- 1 large egg
- 120ml (1/2 cup) cold buttermilk
For the Filling:
- 700g (5 cups) fresh strawberries, hulled and halved
- 100g (1/2 cup) granulated sugar
- 22g (3 tablespoons) cornstarch
- 15ml (1 tablespoon) fresh lemon juice
- Pinch of salt
- Heaping 1/4 teaspoon fresh nutmeg, grated
- 4g (2 teaspoons) fresh ginger, grated
- 1 large egg, beaten (for egg wash)
- Granulated sugar for pie topping
Instructions
- Prepare the Crust: In a bowl, whisk gluten-free flour, sugar, and salt. Work in the butter until you get coarse crumbs. Form a well, add the egg and buttermilk mixture, and gently combine into a shaggy dough. Chill the dough balls for an hour.
- Make the Filling: Toss the strawberries with sugar, cornstarch, lemon juice, salt, nutmeg, and ginger. Refrigerate the filling while you roll out the dough.
- Assemble the Pie: Preheat the oven to 425°F (220°C) and prepare a baking sheet. Roll a dough ball into a circle and place it in a pie plate. Trim and fill with strawberry mixture. Roll the second dough, cover the pie, crimp edges, and add an egg wash with sugar topping. Cut vents in the top crust.
- Bake: Bake for 10 minutes at 425°F (220°C), then reduce to 350°F (175°C) and continue for 30-55 minutes. Cool before serving.
Notes and Tips for Success
- Ensure ingredients, particularly butter and buttermilk, are cold to achieve a flaky crust.
- Overfilling may lead to leakage; leave a slight margin when adding the filling.
- Allow the pie to cool to help set the filling before slicing.
Nutrition Information: Calories: 250 | Protein: 5g | Carbs: 30g | Fat: 12g
Frequently Asked Questions
Can I use frozen strawberries for the filling?
Yes, thaw and drain them before use to prevent excess liquid.
What can I use instead of buttermilk?
Mix milk with a teaspoon of lemon juice or vinegar as a substitute.
How can I store the leftover pie?
Keep it in the refrigerator for up to 3 days for the best taste and texture.
Is this pie suitable for those with celiac disease?
Yes, as long as all ingredients used are certified gluten-free.
Can the pie dough be made in advance?
Absolutely, refrigerate for up to 2 days or freeze for longer storage.