Strawberry Pie

This recipe comes from Jenny, she is unable to eat wheat and makes everything as diabetic and celiac friendly as possible. The original recipe calls for Sprite, but she substituted Diet Sprite.  The crust is gluten free.


Strawberry Pie
In a sauce pan, pour one can of Sprite (or Diet Sprite), and ad a box of strawberry Jell-O.   Mix with a whisk.  Then mix 2 Tbls. cornstarch in ¼ cup water.  Add the cornstarch and water mixture to the saucepan.  Cook until it becomes clear, stirring constantly.  Let cool, then add 2 cups sliced strawberries.  Pour into pie crust shell.  Cool in a refrigerator for several hours.  Garnish with whip topping.

Gluten Free Pie Crust from http://glutenfreeonashoestring.com


Ingredients
  • 2 1/4 cups (315 g) all purpose gluten-free flour
  • 1 teaspoon xanthan gum (omit if your blend already contains it)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup (58 g) confectioner’s sugar (omit if making savory)
  • 10 tablespoons (140 g) unsalted butter, roughly chopped and chilled
  • 1/2 to 3/4 cup water, iced (ice cubes don’t count in the volume measurement)

Directions

Into the bowl of your food processor fitted with the steel blade (or a large bowl, if you don’t have a food processor), place the flour, xanthan gum, baking powder, salt, and confectioner’s sugar, and pulse a few times until well-combined (or whisk if not using the machine). Add the chopped and chilled butter, and pulse until the chunks of butter are a bit smaller and are covered in the dry mixture
.
Add 1/2 cup ice water to the mixture a bit at a time. If using a food processor, pulse repeatedly while dribbling in the ice water very slowly. After you have added this first 1/2 cup ice water, pulse a few more times to see if the mixture is beginning to come together in the food processor. If not, dribble in more water by the scant tablespoon and pulse. Stop adding water the moment the mixture begins to come together.
Dump the dough out onto a large sheet of plastic wrap, enclose and place in the freezer until firm, about 30 minutes. If you are not planning to use the dough right away, but will use it within a few days, transfer the wrapped dough to the refrigerator, where it can keep for a few days. If you don’t plan to use the dough for more than a few days, freeze until solid and defrost in the refrigerator overnight before using.
Have you tried this? Tell me what you think!

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