Enjoy these cute mini gluten free strawberry pies in ramekins, or make one large gluten free strawberry pie. This pie has the flakiest gluten free pie crust!
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I have been wanting 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 decided to finally try my flaky homemade gluten free pie crust recipe as the base pie crust.
I often test new recipes on my non-gluten-free friends. If they can't tell a recipe is gluten free, I know it is a keeper! These gluten free strawberry pies had everyone wanting seconds!
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 recipe is great:
- These pies can be decorated for holidays. I used a little heart so these pies are perfect for Valentine's Day.
- 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 gluten free strawberry pie is made without gelatin.
- You can make mini pies with individual pie crusts or one big pie!
Ingredient notes
- Gluten free flour blend - I used Cup4Cup for the pie crust in this recipe. This is my favorite flour to make pie crust. I test King Arthur Measure for Measure as well. That doesn't mean others will not work, I just 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 - To make this recipe dairy-free, substitute the butter for vegan butter or shortening.
- Strawberries - I prefer to use fresh strawberries in this recipe.
How to make gluten free strawberry pie:
Step 1: In a large bowl, add all of the dry gluten free pie crust ingredients 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. To make a scale even trickier, every gluten free flour blend has a different weight.
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. 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.
Step 3: Place the pie crust on a piece of wax paper and roll to ¼ inch thickness. Place a ramekin on the dough and cut an area larger than the ramekin.
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 is covering 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 in 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.
Enjoy these pies warm or at room temperature. You can serve with a scoop of vanilla ice cream or a dollop of whipped cream!!
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.
Tips and Recipe FAQ:
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 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 for up to 4 days in an air-tight container or up to 4 months in the freezer.
More tasty 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
Recipe
Gluten Free Strawberry Pie
Equipment
Ingredients
- 3 cups gluten free flour blend * see note
- ½ teaspoon salt
- 1 cup butter cold
- 2 eggs large
- 2 teaspoons lemon juice
- ½ cup water * see note
Pie Filling:
- 2 cups strawberries chopped
- ¼ cup 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 ¼ 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. 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 air-tight container or up to 4 months in the freezer. Store in the refrigerator.
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.
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