I remember the first time I had strawberry pie.
I thought it was disgusting.
In my defense, it probably was. It was made with strawberry Jello, and I’m guessing a whole lot of white sugar. The pie crust was store bought, which to me, tasted like chemicals. Store bought pie crusts were a thing of mystery to me, since the only pie crusts made in my mom’s house were made from scratch with a lot of swearing. (I learned from a young age that the more difficult a pie crust was to handle, the better the end result)
Fast forward 20 something years, and the pie crusts made in my house are made with an assortment of grain-free flours, and I’m actually seeking out gelatin. But not the day-glo stuff we’ve come to associate with hospitals and school cafeterias, but the good stuff. It turns out that gelatin is pretty damn good for us when it comes from good sources. I could go on, but I’d be amazed if you were still reading this, considering there’s a recipe for strawberry pie right around the corner. I know that Grass Fed Girl and Balanced Bites have all sorts of nerdy nutrition fun about how good it is for you… Some good reads for you while the pie is cooling!
Having a flat of strawberries from the Farmers Market inspired me to give this bad memory of a pie a paleo makeover. The simple shortbread crust is barely sweet, and holds up remarkably well to the sweet berries that are held together by strawberry puree and gelatin.
And [spoiler alert] it’s even better with whipped cream, dairy or coconut, whichever you prefer.
Summer Strawberry Pie with Shortbread Crust
For the Crust:
2 tablespoons butter, melted (coconut oil for a dairy-free version)
2 tablespoons honey
1 large egg, well beaten
1 ½ C almond flour
1/2 cup plus 2 tablespoons arrowroot (plus more for dusting)
1 tablespoon coconut flour
⅛ t salt
For the filling:
2 pounds strawberries, washed and hulled
2 1/4 teaspoons grassfed gelatin
1/2 cup water
- Make the crust:
- Preheat oven to 350
- Combine the melted butter, honey, and beaten egg in a small bowl.
- In a large bowl, whisk together the almond flour, coconut flour, arrowroot, and salt.
- Combine the wet and dry ingredients and stir / knead to combine. It should be just a little but sticky, but still kneadable. If it’s too wet, add a teaspoon of arrowroot at a time until it comes together.
- Wrap in plastic wrap and refrigerate for 30 minutes, or until chilled. (If you’re feeling really impatient, you can skip this step, but it helps make rolling out easier)
- Roll out a 10 inch circle on a sheet parchment paper, dusting with arrowroot if it’s still sticky. Carefully wrap the dough around the rolling pin to transfer it to a 9 inch pie dish.
- Trim the edges so they’re as even as possible, and then crimp the top.
- Bake at 350 for 14-18 minutes, or until golden brown.
- Allow to cool. (I put it in the fridge on a rack after it’s cooled at room temp for a bit)
- Meanwhile, make the filling:
- In a blender, puree 1/4 of the strawberries in a blender with 1/2 cup of water.
- Pour into a small saucepan and heat until just steaming.
- Sprinkle the gelatin over the top and allow to sit for 2-3 minutes before whisking in. (If it doesn’t all dissolve completely, just return to the blender and puree again) Set aside to cool to room temperature.
- Slice remaining strawberries and place in a large bowl.
- Once the gelatin mixture is cooled down, toss with the strawberries and pour into the cooled pie crust.
- Return to the fridge to cool and set completely. (Walk away!)
- If desired, top with coconut whipped cream (or regular whipped cream if you’re a dairy eater.)
To make coconut whipped cream: Go back in time and put a can of coconut milk in the fridge. The next day (today!), Open it without shaking, and scoop off just the thick cream that has settled at the top. Whip as you would regular cream, adding honey and/or vanilla if you’d like.
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