This pie is delicious and easy. It tastes very good with rhubarb. If you would like a rhubarb pie, add ½ cup chopped rhubarb to the mixture in the saucepan.
One gluten free pie shell (see pie shell recipe)
½ cup sugar
2 tablespoons tapioca starch
1 pound strawberries
Place the pie shell in a pie pan. Set aside. Preheat the oven to 400 degrees and position rack in center of oven. Slice strawberries into fourths. Place strawberries, sugar, and tapioca in a medium sized saucepan and cook at medium low, stirring every 30 seconds. Cook until tapioca is invisible, and only a pink frost remains, covering the strawberries. Spoon with a tablespoon into pie shell. Place top crust on top of pie shell. Cut at least 6 1 inch slits in top of pie. Bake for 40 -50 minutes, until top and bottom crusts are lightly browned.
katrina m says
Hi Linnea – thanks for your website, it’s great!
I wanted to tell you that I made your strawberry pie and pie crust and exchanged real cream cheese for Daiya dairy free cream cheese, replaced butter with palm shortening 1:1, and instead of white sugar in the pie filling I used 1/2 cup of maple syrup and added about 1/2 tbsp of tapioca starch.
It came out beautifully!
Thanks for your comment, Katrina! I’ll put a note of this in the “notes” section of the recipe so that people can use these substitutions in the future.
katrina m says
I just reread my other post – I realized I was totally unclear.
I substituted sugar with maple syrup in the filling – NOT the crust!!
The othe stuff was right 🙂