These cute, mini gluten free strawberry pies in ramekins, or make one large gluten free strawberry pie. Fresh, juicy strawberries are so full of flavor, and they are nestled in the flakiest gluten free pie crust! There is even a dairy-free option!

A little gluten free strawberry pie in a ramekin.

I have wanted to try single-serve mini gluten free pies for some time. A friend gifted me ramekins in all different sizes a few months ago. They invited us over for dinner, so I finally tried my flaky homemade gluten free pie crust recipe as the base pie crust.

If you love pie as much as we do, check out these incredible gluten free pie recipes. There are over 50 great recipe ideas!

Why this is the absolute best gluten-free strawberry pie recipe:

  • These pies can be decorated for holidays. I used a little heart, so these pies are perfect for Valentine’s Day.
  • I often test new recipes on my non-gluten-free friends. Nobody could tell this recipe is gluten free! I know it is a keeper! These gluten free strawberry pies had everyone wanting seconds!
  • The crust is so flaky and light; it truly doesn’t taste gluten free!
  • Strawberries are sweet and juicy. You can get them all year long at any grocery store.
  • The strawberry pie without gluten is made without gelatin.
  • You can make mini pies with individual pie crusts or one big pie!

I had extra strawberries so I decided to try this recipe. My non-gf family couldn’t
believe it was gluten-free!

Pamela b., Pinterest comment

Allergen Information:

This homemade strawberry pie recipe is gluten-free, soy-free, nut-free, and oat-free. It can be made dairy-free using a plant-based butter.

Photos of the strawberry pie ingredients.

Ingredient Notes:

For the full list of ingredients and amounts, please go to the recipe card below.

  • Gluten-Free Flour Blend – I used Cup4Cup for the pie crust in this recipe. This is my favorite flour for making pie crust. I also like King Arthur’s Measure for Measure. That doesn’t mean others will not work; I have not tested other flours.
  • Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  • Butter – Use unsalted butter.
  • Eggs – Use size large eggs.
  • Strawberries – I prefer to use fresh strawberries in this recipe.

Step-By-Step Photos and Directions:

Photos of cutting the butter into the dry ingredients.

Step 1: Add all the dry gluten-free pie crust ingredients to a large bowl and whisk to blend.

To measure your gluten free flour, I recommend using the spoon method or leveling method. In a perfect world, people weigh their flour, but most do not own a kitchen scale. Every gluten-free flour blend has a different weight, making a scale even trickier. Put the measuring scoop into the flour and fill. Do not pack the flour. Use a knife to scrape along the top to remove the extra flour. You can also use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour.

Step 2: Add the cold butter to the bowl and use a pastry blender to cut in the butter. When the butter is cut in, you want it to look like a bowl of flour with lots of crumbs. Add the wet ingredients to the crumb mixture and mix into the dough.

Photos of rolling out the pie crust and adding it to a ramekin.

Step 3: Place the pie crust on wax paper and roll to 1/4 inch thickness. Place a ramekin on the dough and cut an area larger than the ramekin.

📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the dough. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.

NOTE: You can sprinkle flour on the wax paper to prevent it from sticking.

Step 4: Press the dough into the ramekin. You can break bits of rolled dough to fill in any areas until the crust covers the bottom and sides.

Photos of the crust in the ramekin and adding the strawberries.

Step 5: Slice the strawberries into pieces. Add the sugar and lemon juice and mix them.

HINT: If you are wondering how to cut the strawberries for these pies, you can cut your strawberries in halves or smaller pieces. I tend to cut them into smaller pieces for mini pies.

Step 6: Fill each ramekin with the strawberry mixture.

Mini strawberry pies before and after baking photos.

Step 7: Repeat the cutting circles in the pie dough. Press the top crust on. I used a little cookie cutter to add a heart for some Valentine’s Day decorations.

Mix an egg in a small bowl and brush the egg mixture over each pie crust top. This will help it get a nice golden color.

Step 8: Bake the pies at 350º F for 25-30 minutes (depending on the size of the ramekins. I really hope you love this gluten free strawberry pie recipe as much as we do!

Enjoy these pies warm or at room temperature. You can serve it with a scoop of vanilla ice cream or a dollop of whipped cream!

Try these yummy flavor variations:

  • Add in other berries like blueberries.
  • Use pie filling if you are short on time.
  • Make a lattice-style crust like in this gluten free apple pie recipe. (There is a video to show you how to weave the top crust.)
  • Use the crust and filling to make gluten free hand pies.
The inside of a mini gluten free pie.
Look at that incredible flaky crust!

Frequently Asked Questions:

Can you use frozen strawberries in this gluten free strawberry pie recipe?

You can use frozen strawberries in this pie recipe. I recommend thawing them and draining off the extra liquid so your pie doesn’t turn out soggy.

Can you make the pie crust ahead?

You can make the pie crust up to 2 days ahead. Wrap it in plastic wrap and put it into an air-tight container. You can also freeze the dough and thaw it for later use.

Should strawberry pie be refrigerated?

Once the strawberry pie is baked, you will need to store it in the refrigerator. The moisture from the fruit can spoil quickly if left out.

How long will these pies keep fresh?

These pies will keep fresh for up to 4 days in an air-tight container or up to 4 months in the freezer.

The top of a mini strawberry pie.

More Gluten Free Pie Recipes:

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!

A little gluten free strawberry pie in a ramekin.

Gluten Free Strawberry Pie

Sandi Gaertner
These delicious gluten free strawberry pies are made in ramekins for individual portions. You can also make one large pie.
5 from 2 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
vegetarian icon
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Gluten Free Dessert Recipes
Cuisine American
Servings 8 servings
Calories 405 kcal

Equipment

  • Ramekins
  • Pastry blender

Ingredients
  

  • 3 cups gluten free flour blend * see note
  • ½ teaspoon salt
  • 1 cup unsalted butter cold
  • 2 large eggs
  • 2 teaspoons lemon juice
  • ½ cup water * see note

Pie Filling:

  • 2 cups strawberries chopped
  • ¼ cup cane sugar
  • 2 teaspoons lemon juice

Instructions
 

  • In a large bowl, add all of the dry gluten free pie crust ingredients and whisk to blend.
  • Add the cold butter to the bowl and use a pastry blender to cut in the butter. You want it to look like a bowl of flour with lots of crumbs when the butter is all cut in.
  • Add the wet ingredients to the crumb mixture and mix into the dough.
  • Place the pie crust on a piece of wax paper and roll to 1/4 inch thickness. Place a ramekin on the dough and cut an area larger than the ramekin.
  • Press the dough into the ramekin. You can break bits of rolled dough to fill in any areas until the crust is covering the bottom and sides.
  • Slice the strawberries into pieces. Add the sugar and lemon juice and mix them.
  • If you are wondering how to cut the strawberries for these pies, you can cut your strawberries in halves or smaller pieces. I tend to cut them in smaller pieces for mini pies.
  • Fill each ramekin with the strawberry mixture. 
  • Repeat the cutting circles in the pie dough. Press the top crust on. I used a little cookie cutter to add a heart for some Valentine's Day decorations.
  • Mix an egg in a small bowl and brush the egg mixture over each pie crust top. This will help it get a nice golden color.
  • Bake the pies at 350º F for 25-30 minutes (depending on the size of the ramekins.)

Notes

  1. I tested this recipe with Cup4Cup (the best gluten free flour blend for pie crust) and King Arthur Measure for Measure. That doesn’t mean others will not work, I just have not tested other flours and I can not guarantee the recipe will work if you use other mixes.
  2. Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  3. To make this dairy-free, use non-dairy butter or shortening.
  4. Note, depending on the gluten free flour blend you use, you may need 1-2 additional tablespoons of water.
  5. This pie will keep for up to 4 days in an airtight container or up to 4 months in the freezer. Store in the refrigerator.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1servingCalories: 405kcalCarbohydrates: 42gProtein: 6gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 102mgSodium: 365mgPotassium: 80mgFiber: 5gSugar: 10gVitamin A: 773IUVitamin C: 22mgCalcium: 49mgIron: 2mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

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