So as promised here is my Strawberry Pie  recipe taken from Lynn’s Kitchen Adventures. This is a no bake pie except for the crust. I always blind bake my pie crusts before filling them regardless of whether it is a no bake pie or not. I didn’t make any modifications to the recipe so you can visit Lynn’s site to view it. The gluten free Butter Pie Crust is adapted from In Flora’s Kitchen. This was my first time making a gluten free pie crust. This pie crust does contain dairy. Since this was my first time making this crust, I decided against any modifications until the next time I bake it. I am thinking that I will substitute the cream cheese with either tofu or applesauce which I have done before with pastry like desserts. I haven’t decided just yet. I have listed a few modifications that I made while preparing the dough.

Butter Pie Crust Adaptations

1. I added an additional 5 tablespoons of cold water to the dough while it was in the processor to make it more malleable.
2. I also used more water as I kneaded the dough and actually had to press it into the pie pan since it was pretty crumbly.
3. I added about 1/4 cups of cornstarch to the dough as I worked and kneaded it into my pie pan.
4. I blind baked the pie crust on 350 degrees F for 10 minutes before filling the pie.

Pastry dough and crusts are not my favorite things to prepare but I want to experiment with a few pies and tarts this summer. I can’t wait to slice into this pie.

Happy Baking,

the gluten free chef