by Pleasure the Baker 124 Feedback
This pie used to be made on a kind of dusty summer season days.
The roughly day where you wake up drowsing loopy diagonal for your mattress with three pillows and a cat for your head… when the snooze button is extra essential than luxurious.
The roughly day that’s cloudy chilly… making you mediate that summer season is possible to be in its early farewells. The roughly day that requires a 2nd and a half cup of espresso, a scarf except noon, and a cell phone name along with your sister. The roughly day that feels by some means both surprising and tender, in between sleep and wishes.
This pie used to be made on the roughly day that required a jolt of sunshine flavors and warm spices. This pie tastes exactly cherish what it feels desire to listen to any individual you cherish name your name. That… with a splash of ginger.
I made this pie gluten-free on story of I’m fully smitten with Cup4Cup flour. Undergo in ideas about a months lend a hand I visited my friends at The French Laundry, traipsed spherical, and made a quiche? I’ve been bonkers about this gluten-free flour ever since. It’s a straight substitution for all-perform flour in my frequent all-butter pie crust recipe… aside from I add an egg for additional binding.
We’re double crusting.
These disks are individually wrapped in plastic wrap and refrigerated. Chilling and resting enables the moisture to distribute and the substances to settle, making the dough more uncomplicated to roll out near pie time.
This pie filling is a shapely combination of summer season and autumn. The place bigfatfresh strawberries meet reasonably chilly weather spice. Freshly grated ginger feels cherish hot spice and imagination, whereas nutmeg grounds the pie flavors on earth.
There’s immense comfort in rolling out a pie dough.
And filling it with animated flavors.
And sealing it up tightly (despite the indisputable truth that haphazardly).
And as if this creature hasn’t obtained sufficient attention, I brush it with egg and sprinkle it generously with sugar.
Ready for the oven!
This pie is summer season and spice. It’s a sweet kick in the pants. It’s juicy cherish whaaaaat!? I cherish the combo of sweet strawberries and fresh, provocative ginger. Incidentally, I peeled the ginger root and grated it on the small environment of my box grater. I gentle about 2 teaspoons…. obviously, the extra the ginger, the spicier the pie.
This happy pie used to be made using Cup4Cup Gluten-Free Flour. But whereas you is possible to be searching to safe a gluten-stuffed crust, try this Double Crusted Pie Dough recipe.
xox!
Gluten-Free Strawberry Ginger Pie
makes 1 9-recede pie
Print this Recipe!
For the Crust:
3 cups Cup4Cup Gluten-Free Flour, plus extra for rolling out
2 tablespoons granulated sugar
1 teaspoon salt
1 cup (2 sticks) unsalted butter, chilly and minimize into cubes
1 tall egg
1/2 cup chilly buttermilk
For the Filling:
5 cups fresh strawberries, hulled and sliced in half
1/2 cup granulated sugar
3 tablespoons cornstarch
1 tablespoon fresh lemon juice
pinch of salt
heaping 1/4 teaspoon freshly grated nutmeg
2 teaspoon freshly grated ginger (I peeled the ginger and gentle-weight the small pause of a box grater to grate elegant.)
1 tall egg, overwhelmed and granulated sugar for topping the unbaked pie
To safe the Crust:
In a medium bowl, hotfoot collectively flour, sugar, and salt. Add chilly, cubed butter and, using your fingers, work the butter into the flour combination. Rapidly fracture the butter down into the flour combination, some butter objects could well be the scale of oat flakes, some could well be the scale of peas. In a small bowl, recede collectively the egg and buttermilk. Execute a well in the butter and flour combination and pour in the liquid combination. Spend a fork to bring to dough collectively. Strive to moisten all of the flour bits. On a flippantly floured work surface, dump out the dough combination. That is possible to be moist and shaggy. Sprinkle generously with flour. That’s perfect. Form dough into two disks and wrap in plastic wrap. Enable dough to leisure in the fridge for 1 hour. Dough is highly most practical to roll out when it’s chilly and rested.
To safe the Filling:
Toss collectively strawberries, sugar, cornstarch, lemon juice, salt, nutmeg, and ginger. Toss except all substances are well coated. Enable combination to leisure in the fridge whereas you roll out the pie crust.
To assemble to Pie:
Plan a rack in the upper third of the oven and preheat oven to 425 levels F. Line a baking sheet with parchment paper and situation aside.
Whereas you’re spicy to roll out the crust, on a well-floured work surface, gently roll out the pie crust into about an 11-recede circle. Press collectively any spots that will possibly presumably well dawdle. Fastidiously steal down and map into the 9-recede pie plate. Spend a pairing knife to gorgeous the perimeters of pie dough, leaving about 1/2 recede additional dough overhang. Comprise pie plate with strawberry filling. Brush edges of the pie dough with reasonably water. Repeat the dough rolling task and carefully map 2nd crust on top of stuffed pie dough. Spirited edges to 1/2-recede overhang. Fold the extra dough below and crimp with fingers, pressing collectively.
Brush top of pie with overwhelmed egg. Sprinkle generously with granulated sugar. Lower 4 small vent holes in the pause of the pie. Plan pie on spicy baking pan and map in the oven. Bake on 425 levels F for 10 minutes. Lower oven temperature to 350 levels F and bake for 30-35 minutes or except crust is an very perfect trying golden brown, and the juices are bubbling from the pie.
Raise away from the oven and permit pie to wintry to room temperature sooner than cutting. Help with vanilla ice cream. It’s juicy… it warned you.
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