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!
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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! For more pie baking tips, see my Gluten Free Pie Troubleshooting Guide!
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
Pamela b., Pinterest comment
believe it was gluten-free!
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.
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. Note: Cup4Cup recently changed its flour blend formulation, and it doesn’t behave exactly like the old formulation. I haven’t had a chance to retest this recipe with the new flour blend formulation. 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.
Tips For Success
1. Use very cold butter when making the crust. This will help make those flaky layers.
2. Grease the ramekins so that the crust doesn’t stick to the edges.
3. Cool the gf strawberry pies before serving.
Step-By-Step Photos and Directions:
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.
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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.
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.
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.
Frequently Asked Questions:
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.
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.
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.
These pies will keep fresh for up to 4 days in an air-tight container or up to 4 months in the freezer.
More Gluten Free Pie Recipes:
- Sweet and Spicy Gluten fre Hatch Chile Apple Pie
- Gluten Free Mixed Berry Pie
- Easy Gluten Free Pecan Pie
- Gluten Free Banana Cream Pie
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!
Gluten Free Strawberry Pie
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
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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
- I tested this recipe with Cup4Cup (the best gluten free flour blend for pie crust) and King Arthur Measure for Measure. Note: Cup4Cup recently changed its flour blend formulation, and it doesn’t behave exactly like the old formulation. I haven’t had a chance to retest this recipe with the new flour blend formulation. 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.
- Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- To make this dairy-free, use non-dairy butter or shortening.
- Note, depending on the gluten free flour blend you use, you may need 1-2 additional tablespoons of water.
- 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, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
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.
