Gluten-free Fresh Strawberry Pie Recipe

I just received word an article I wrote for Today’s Christian Woman, “Letting Go”, went live July 10, 2013 on TodaysChristianWoman.com’s ParentConnect site.
The post I wrote July 9 talked about opportunities God gives us to trust him. “Letting Go” tells of an opportunity God gave me to trust him, over 30 years ago. Today’s Christian Woman has asked me to spread the word about the article, so that’s what I’m doing. 😉

Strawberry PieHere is a super simple recipe for fresh strawberry pie. This is the type pie customers raved about when I worked at Big Boy Restaurant in my younger days. For the crust to be gluten-free, I used Kinnikinnick Foods Graham Style Crumbs.

Fresh Strawberries

  • 1 pre-baked graham cracker pie crust. (I used Kinnikinnick Foods Graham Style Graham Style CrumbsCrumbs. I followed the directions to make my crust, and baked it for 5 minutes at 375 degrees.)
  • 1 cup sugar
  • 1 cup water
  • 3 tablespoons cornstarch
  • 3 tablespoons of strawberry Jello powder
  • 2 cups sliced fresh strawberries (If you can’t find fresh strawberries, frozen will do.)

Pie crustPlace sugar in a sauce pan. Mix water and cornstarch together in a small bowl until smooth. Add cornstarch mixture to sugar. Cook over medium heat until thick and clear. Stirring often. Remove from heat.

Add Jello

Stir strawberry Jello into mixture.

Place sliced strawberries into baked pie shell and pour the glaze over them.

Place pie in the refrigerator until firm.

Enjoy!

Ready for the Refrigerator

 I wish you well.

Sandy

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