Prep Time
30 minutes
Cook Time
12 minutes
Serves
8-10
Ingredients
- Crust:
- 1 ¾ cups gluten free flour (Recommended brand, Bob’s Red Mill 1:1)
- 1 ½ teaspoon sugar
- 4 Tablespoons milk
- ¾ cup liquid coconut oil
- Filling:
- 1 cup water
- 1 cup sugar
- 3 Tablespoons strawberry Jello (Recommended brand, JELL-O)
- 4 Tablespoons corn starch (Recommended brand, Argo)
- 2 pints fresh strawberries, sliced
- Optional: Pure whipped cream
Steps
Directions for crust:
Pre-heat oven to 425°.
In large mixing bowl, combine ingredients with a fork until well blended.
Spoon into a 9” pie dish and press dough into the bottom and sides of pie dish.
Bake 12 minutes. Cool.
Directions for filling:
In a medium sized saucepan whisk together sugar, JELL-O and corn starch. Whisk in water until completely combined with no lumps. Turn heat to medium and continue to whisk until mixture is thickened. Add 2 pints sliced, fresh strawberries and stir to combine.
Cool slightly then spoon into cooled, baked pie crust. Chill 4 hours.
Optionally, top with pure whipped cream.
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