Gluten free Mini Strawberry Pies

Gluten free Mini Strawberry Pies

Recipe by: Gluten Free Baking By Rachelle (Rachelle Himmelman)

 Gluten free pie crust recipe was adapted from Emeril Lagasse.

I really love getting creative, I do my best thinking while I'm laying in bed at night, I mean with a nice quiet house I seem to get pretty creative while laying there.  I have learned to have a pad of paper and something to write with for these creative times or I will forget by morning.  I have been thinking about baking these mini pies for quite some time however I didn't have any mini pie plates.

We have a CorningWare outlet here in town, so I HAD to have them you know.  I LOVE that store!

When I got home I promptly washed my new plates and got to work.  I'm very fortunate that I get to be a stay at home mother, my husband loves me being home as he benefits with so many good treats and good food.  I love my family more than life itself and love providing them with healthy food and special treats for them to enjoy.  I truly hope when they get into adult hood that they will love cooking and baking as much as me.  

Prep Time: PT15M
Cook time: PT20M
Total time: PT1H25M

Ingredients:

• FOR THE CRUST:
• 1 Cup White Rice Flour or Brown Rice Flour
• 3/4 Cups Tapioca Flour
• 3/4 Cups Potato Starch
• 1 Heaping Teaspoon Xanthum Gum
• 3/4 Teaspoons Sea Salt
• 1 Tablespoon Sugar Plus 1 Teaspoon
• 1/2 Cup Shortening (Or Earth Balance)
• 1/4 Cup Butter (Or Earth Balance)
• 1 Whole Egg
• 1 Tablespoon Vinegar
• 2-3 Tablespoons Ice Cold Water
• FOR THE FILLING:
• 3 Pounds Fresh Strawberries Sliced in Half Lengthwise
• 4 Tablespoons Strawberry Flavored Jello
• 4 Tablespoons Cornstarch
• 1-1/4 cups Sugar
• 1 Cup Water

Cooking Directions:

1. Using a pastry cutter or stand mixer add white rice flour, tapioca flour, potato starch, xanthum gum, sea salt, sugar, shortening, and butter. 
2. Combine until mixture resembles small pebbles.
3. In a small bowl combine egg and vinegar, whisk together.
4. Add egg mixture to flour mixture.
5. Add ice water 1 tablespoon at a time.  
6. **NOTE** Depending on the day you may need more or less water.
7. Separate mixture into two even balls forming disks.
8. Cover with plastic wrap and refrigerate for 30 minutes.
9. This recipe makes two full size crusts, a top and a bottom for a 9 inch pie. Depending how many mini pies you are making you may only need one crust or both for more mini pies. 
10. Preheat oven to 400 degrees F.
11. Roll out crusts and form into plate, decorate edges any way you see fit.
12. Bake pie crusts for 20 minutes or until golden brown.
13. Cool completely on a wired rack.
14. In a small sauce pan combine strawberry jello, cornstarch, sugar, and water.
15. Stirring constantly bring mixture to a full rolling boil and keep whisking for 2-3 minutes.
16. Remove from heat and cool mixture until just warm.
17. While mixture is cooling cut fresh strawberries and place into cooled pie crusts.
18. Spoon cooled mixture over fresh strawberries careful not to fill to high.
19. Refrigerate for 3 hours.
20. Serve and enjoy.

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