This pie was made on one of those dusty summer days.
The kind of day where you wake up sleeping crazy diagonal in your bed with three pillows and a cat on your head… when the snooze button is more essential than luxurious.
The kind of day that’s cloudy cold… making you think that summer might be in its early farewells. The kind of day that requires a second and a half cup of coffee, a scarf until noon, and a phone call with your sister. The kind of day that feels somehow both unexpected and tender, in between sleep and dreams.
This pie was made on the kind of day that required a jolt of sunshine flavors and warm spices. This pie tastes exactly like what it feels like to hear someone you love call your name. That… with a touch of ginger.
I made this pie gluten-free because I’m absolutely smitten with Cup4Cup flour. Remember a few months back I visited my friends at The French Laundry, traipsed around, and made a quiche? I’ve been bonkers about this gluten-free flour ever since. It’s a straight substitution for all-purpose flour in my regular all-butter pie crust recipe… except I add an egg for extra binding.
We’re double crusting.
These disks are individually wrapped in plastic wrap and refrigerated. Chilling and resting allows the moisture to distribute and the ingredients to settle, making the dough easier to roll out come pie time.
This pie filling is a glorious mixture of summer and autumn. Where bigfatfresh strawberries meet a bit of cold weather spice. Freshly grated ginger feels like hot spice and imagination, while nutmeg grounds the pie flavors on earth.
There is great comfort in rolling out a pie dough.
And filling it with beautiful flavors.
And sealing it up tightly (though haphazardly).
And as if this creature hasn’t received enough attention, I brush it with egg and sprinkle it generously with sugar.
Ready for the oven!
This pie is summer and spice. It’s a sweet kick in the pants. It’s juicy like whaaaaat!? I love the combination of sweet strawberries and fresh, spicy ginger. Incidentally, I peeled the ginger root and grated it on the small setting of my box grater. I used about 2 teaspoons…. obviously, the more the ginger, the spicier the pie.
This happy pie was made using Cup4Cup Gluten-Free Flour. But should you want to make a gluten-filled crust, try this Double Crusted Pie Dough recipe.
Gluten-Free Strawberry Ginger Pie
makes 1 9-inch pie
For the Crust:
3 cups Cup4Cup Gluten-Free Flour, plus more for rolling out
2 tablespoons granulated sugar
1 teaspoon salt
1 cup (2 sticks) unsalted butter, cold and cut into cubes
1 large egg
1/2 cup cold buttermilk
For the Filling:
5 cups fresh strawberries, hulled and sliced in half
1/2 cup granulated sugar
3 tablespoons cornstarch
1 tablespoon fresh lemon juice
pinch of salt
heaping 1/4 teaspoon freshly grated nutmeg
2 teaspoon freshly grated ginger (I peeled the ginger and used the small end of a box grater to grate fine.)
1 large egg, beaten and granulated sugar for topping the unbaked pie
To make the Crust:
In a medium bowl, whisk together flour, sugar, and salt. Add cold, cubed butter and, using your fingers, work the butter into the flour mixture. Quickly break the butter down into the flour mixture, some butter pieces will be the size of oat flakes, some will be the size of peas. In a small bowl, stir together the egg and buttermilk. Create a well in the butter and flour mixture and pour in the liquid mixture. Use a fork to bring to dough together. Try to moisten all of the flour bits. On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. Sprinkle generously with flour. That’s perfect. Shape dough into two disks and wrap in plastic wrap. Allow dough to rest in the fridge for 1 hour. Dough is easiest to roll out when it’s cold and rested.
To make the Filling:
Toss together strawberries, sugar, cornstarch, lemon juice, salt, nutmeg, and ginger. Toss until all ingredients are well coated. Allow mixture to rest in the fridge while you roll out the pie crust.
To assemble to Pie:
Place a rack in the upper third of the oven and preheat oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
When you’re ready to roll out the crust, on a well-floured work surface, gently roll out the pie crust into about an 11-inch circle. Press together any spots that might tear. Carefully lift down and place into the 9-inch pie plate. Use a pairing knife to trim the edges of pie dough, leaving about 1/2 inch extra dough overhang. Fill pie plate with strawberry filling. Brush edges of the pie dough with a bit of water. Repeat the dough rolling process and carefully place second crust on top of filled pie dough. Trim edges to 1/2-inch overhang. Fold the excess dough under and crimp with fingers, pressing together.