Dairy, Egg, Soy and Peanut/Tree Nut Free Strawberry Pie is one of the best tasting ‘flops’ I have ever tasted!
The crust was light and crispy, the filling was bursting with the taste of freshly picked strawberries and biting in to plump whole strawberries…oh my…was an added bonus!
The slicing and presentation, however, was a bit of a ‘goopy mess’…not sure if the filling set properly or long enough.
Having never tasted nor made a Strawberry Pie in my life, I am still not sure if this pie turned out the way a Strawberry Pie is meant to…any thoughts…tips?
To me…this Dairy, Egg, Soy and Peanut/Tree Nut Free Strawberry Pie was the ‘bomb’!
I couldn’t stop raving about how ‘yummy’ it was…and according to my boys…”That’s all that matters, mom!”
Dairy, Egg, Soy and Peanut/Tree Nut Free Strawberry Pie was a ‘labour of love’…presented to my husband for his Father’s Day dessert.
The recipe was adapted from Canadian Living’s Country Cooking Cookbook…another recipe I have been longing to make from this cookbook.
This recipe requires a few steps, some patience with time to prepare and set.
Well worth the effort!
Dairy, Egg, Soy and Peanut/Tree Nut Free Strawberry Pie
1 cup plus 1 tbsp of unbleached all-purpose flour
1/2 tsp kosher salt
1/3 cup canola oil
40 ml water
In a large bowl, mix the dry ingredients.
In a liquid measure, mix the wet ingredients.
Make a well in the middle of the dry ingredients and add the wet, stirring gently with a wooden spoon until just mixed.
Pat dough into a ball and place on a floured piece of wax paper.
Place another piece of wax paper on top and proceed to roll out the dough to fit a 10-inch (25 cm) pie plate.
Tip: Dough should be rolled out very thinly.
Carefully peel back the top piece of wax paper keeping with the dough attached and scraping up any dough that sticks to the bottom piece of wax paper.
Tip: This sounds finicky…it can be, however, do not fret…pastry is very forgiving and can be patched up once in the pie plate.
Place circle of dough in pie plate, flute edges and patch where necessary with excess dough.
Press dough into the pie plate and prick all over with a fork.
Bake at 450 F for 10-15 minutes or until nicely browned.
Press out any bubbles that may have occurred during baking and let cool completely.
8 cups of strawberries divided (4 pints)
1 cup granulated sugar
1/4 cup cornstarch
1/2 cup water
In a food processor or blender, puree 4 cups of strawberries until smooth.
In a medium saucepan, measure the sugar, stir in the cornstarch then blend in the water and pureed strawberries.
On med-high heat, bring mixture to a boil, stirring constantly.
Reduce heat and simmer 1-2 minutes, stirring constantly, or until translucent and slightly thickened.
Press mixture through a sieve and let cool.
Assembling Dairy, Egg, Soy and Peanut/Tree Nut Free Strawberry Pie:
Arrange washed and de-stemmed whole strawberries, tips up, in the cooled pastry shell.
Pour strawberry filling over top and refrigerate for at least 2 hours or until set.
Tip: I highly recommend to make this in the morning in order that the filling has ample time to set before dessert time!
Tip: I omitted 1 tbsp of butter (which I would have substituted for Earth Balance or Soy Free Earth Balance) to the strawberry filling just before the mixture is pressed through a sieve…not sure if this would have helped with the setting of the filling or not.
P.S. The next day, the pastry remained crispy and the filling firmed up a ‘wee bit more’…I am ‘in love’ with this recipe!
Question: Do you have a favourite Allergen Friendly Strawberry Pie your family loves!
Have you been out strawberry picking yet this season? What will you be creating with all your sweet berries?