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+ servings
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
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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

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Equipment

  • Ramekins
  • Pastry blender

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 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 air-tight 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.