Jennie B’s Ohhhh So Good Strawberry Pie

While it has taken me a couple of attempts to get this right, I think I finally got it!

I took my moms full fledge Strawberry pie recipe and made it my own. This pie is not your typical “gel” strawberry pie that you are probably use to eating. You know the ones that are made with that nasty remade gel? You go and buy that gel, bring it home, pour it over some strawberries, put that in a pie crust and you have your strawberry pie. The only thing bought in this recipe is the gluten free crust. You can totally make your own, it is just easier to buy a pre made that is made with the same ingredients I would use.

You will have to play with how many berries it takes to fill your pie shell depending on the size of the berries and the size of your crust. For this recipe I used just your basic size and my berries were pretty big. You also will have to make more of your “gel” if you either like more gel OR if your pie crust is bigger.

The Recipe…

-Bake your crust and let cool as directed.

-Cut up 25-30 berries and let dry (cut to the size of your liking). Once dry, place in your cooled crust.

-Cut up about 20 more berries and put in sauce pan. Mash with a potato masher. Add a little water, if needed, to make 2 cups. Bring to a slow boil.

-Add 10 drops of Stevia and 3 Tbs of nonGMO corn starch or arrowroot powder. (Add cornstarch a little at a time so it will not clump up on you. I use a small sifter and stir it in as I add it.) Once it starts to thicken pull off the stove and let cool. It will thicken even more as it cools. (Hint: if it gets to thick just a little water to thin back out a bit. Add very little at a time.) If you prefer to add a “sugar” (like coconut sugar) or a baking stevia, start with 1/2 cup and taste test before adding anymore. It often depends on the sweetness of the berries as to how much sugar you may need and individual preference.

-Pour cooled “gel” mixture over strawberries and chill.

Side Note: You can add a tin layer of cream cheese (low fat if you prefer) on the bottom of the crust and this will help prevent the crust from becoming soggy. That is why you want your berries to be good and dry. We do not have the problem of the crust getting soggy due to the pie not lasting long enough.

As always, if you make it please let me know what you think. Also, share the love and you can click on the share bar to share on your social media outlets.

Enjoy!

Jennie B