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.
xox!
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.
coffeeandwoodsmoke
This looks amazing! Beautiful crust, delicious fillings. Yum!
Sali Tickling (@SaliTickling)
Joy, we love your recipes! But we recently tried this pie, and love the filling, but the crust did not bake. Even after leaving it in the oven and extra 30 minutes, the dough was still mostly raw. We used a different crust recipe, a gluten inclusive one from Smitten Kitchen (http://smittenkitchen.com/blog/2008/11/pie-crust-102-all-butter-really-flaky-pie-dough/), which we have had success with before. We even used a pie bird to help with the moisture. Any thoughts? Should we have prebaked the crust?
Rachael
Made this for Pi day! With my normal gluten-ful crust. I have to admit I babied out and only added 1 tsp of ginger…big mistake! I could sort of taste it, but wanted more for sure. Such a lovely cut to the sweetness of the sugar and the strawberries. Thank you so much for your work.
MyBlackSheep
Hello Joy,
I found your blog recently, like two weeks ago and since then I baked (or tried) your recepees twice already. I love it, always warms my soul, catches my eyes and interests my tummee.
There is only one thing I sincerely hate in general for most of the internet and cookbook recepees ever created in the wast world and that is the measurments.
You live in USA, I am from Europe and now you will see the problem: how big is your “butter stick”? Our usual sticks come in 250g. So if you write two sticks, should I use half a kilo of butter for this pie? 0__0 and experimenting and throwing away half a kilo of butter is wasteful and definitely stealing the joy of baking away.
Another question: How big is your cup? (Comparing for example flour to egg/milk) Would the result be same if I used my usual half a litre cup to one egg? How many grams of flour is your cup?
Do you have somewhere on your page comaparement tables with cups to grams/ml? I must admit I did not find any. Would it be possible to share the recepees in several measurement systems, please?
Thank you for your answer.
MBS
Judy
How can I adapt the pie crust recipe to not use buttermilk? my gluten-free friend is also dairy free, though butter is ok.
bakerkat
So much goodness. Now I’m hungry for strawberries
Katy @ KatysKitchen
Joy, do you think you could use this crust as a substitute in some of your other recipes? Also, can the crust be frozen?
communiDIY
Hi! This pie looks amazing and I want to make it in a couple days for Thanksgiving, as my best friend has a gluten allergy, but I don’t want her be left out of the dessert festivities. I don’t have time to order this amazing gluten free flour (cup4cup) in time for Thanksgiving. Do you have an idea for a gluten free substitute to make the crust for this pie, that I can buy easily and quickly at the grocery store?
Stephanie
Hi Joy! I’m allergic to dairy. Can I use coconut milk instead of buttermilk in this recipe? This looks wonderful and I’m going to make it soon!
wendy@chezchloe
Just catching up. Wonderful pie. I could kick myself for being in the states all summer and not ordering that cup4cup. I’m anxious to try it. I’ve been trying some GF flours and can’t seem to shake the grit… maybe heavy on the garbanzo bean flour. Next try – Christmas.
Pink Peppercorn and Paprika
you’re pictures are amazing! i love the floral cloth napkin- so pretty and girly and fun. the pie looks amazing too! love that it is gluten free
Sophie @ happyspinach
I have chosen this recipe to be the first recipe that christens my oven when it gets fixed (next Friday!!). I’m super excited!!
Seanna Lea
Ah, but I have never seen cup4cup gluten free flour. I’d love to try it, but locally it is Bobs, King Arthur and Arrowwood mill (I think). It is always a plus when a gluten free flour doesn’t require other substitutions for a recipe to work.
vee
Hi joy,
I noticed there is a lemon in one of your pics. Did you use any lemon juice for the filling? Also, am I able to make that same pie crust using 3c of regular flour instead of gluten free? (not sure if that matters)
Thanks!
joythebaker
you’re so right! fixed!
Ann P.
ommmgosh i LOVE anything with ginger in it! I’ve never had the ginger + strawberry combo before, but it sounds amazeballs! props to you for creating a flavor masterpiece in this pie! *drool*
Joan
Joy, love your blog which I just discovered awhile back. I’ve tried several of your recipes including some I tested for Leite’s Culinary website, your Bourbon Banana bread (heavenly or sinfuly good not sure which), and Chili Cheese Fries (ingenious). I’m also in love with the Blue Cheese Biscuit Tomato Cobbler and Sweet Corn Hash. I have so many more recipes on your blog marked to try. Now I also have your cookbook, thanks to winning one from The Inspired Dish Blog. I want to thank you so much for autographing it personally to me. That means so much that you took time to do that before mailing it off to me.
xoxo back to you
Joan
Javelin Warrior
It’s been so long since there’s been a cool day here, I feel like someone may have broken the thermostat outside ;) But you’re so right – when damp and chilly, all I really want is a comforting slice of homemade pie. And this one really sounds amazing with the combination of ginger and strawberries – so intriguing…
I’ve never used gluten-free flour, but I’ve wondered how well it worked and now I have the answer! Thanks so much for sharing and I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution). I hope you have no objections and always so much fun to drop by your blog for inspiration…
sahrish ali
Lovely. Crust looks wonderful. Never tried ginger pie. Thanks for sharing this amazing idea.
Courtney @ Bake. Eat. Repeat.
“This pie tastes exactly like what it feels like to hear someone you love call your name.”
Best. description. ever.
Could I want this any more?
Frances @ The Foodess Files
Ohmygoodness Joy!!! How do you always top yourself!? I used to just avoid making things for gluten-free peeps, but you have so much good stuff, it’s not a problem anymore! BTW, you gotta come check out the creamy butterscotch popsicle dipped in Fritos that I just reviewed here in LA! It’s. The. JAM. :)
Gerry @ Foodness Gracious
This pie looks jalicious!!. Totally made that word up but it seems quite appropriate, All my day’s require a second and a half cup coffee…some a whole French press
Sophie @ happyspinach
All I can say is, my mouth is watering! Just the site of those bright, juicy strawberry slices makes me hungry…!
Caralyn @ glutenfreehappytummy
YAY gluten free!! that looks totally irresistible!! yum!
Lily C
I totally agree with sarah h b. Gluten-free foods are no healthier for you, are often higher in fat and calories, and usually taste worse! It’s nice that you’re posting recipes for the unfortunate few, but I wish you would spread the word that gluten-free foods are for people with allergies! The food industry is marketing it as a healthy trend when it is certainly not.
joythebaker
did i say that this was a healthy alternative? it’s pie for goodness sake! i took it to a party where several people had gluten allergies and i wanted the dessert to be friendly and delicious for all. gluten free foods are for anyone who chooses to eat that way. praise god we all have choices!
Cat
Preach, gurl!
Courtney
Wait, pie isn’t healthy?!
P.S. I love when my friends consider my gluten allergy in bringing dessert. Makes me feel like royalty. With this pie, I’m sure your friends felt the same.
Sarah H B
Pie looks awesome! I am sort of a hater of gluten-free baked goods. I totally am into it if someone actually does have a gluten allergy. But being a baker I am constantly asked for gluten-free goods—when they don’t even have a gluten allergy! I just don’t understand. I LOVE GLUTEN. Why keep yourself from amazing baked goods if you don’t have an allergy. Okay sorry for my rant….your pie actually makes me think that I should try this C2C thing. But I think Ill make it with my non-gluten free crust for now.
Alexis
i love how rolling out pie dough is methodical and soothing for you. i feel the same about making cookie dough. although i typically end up eating far too much raw dough and wind up feeling ill – decidedly not soothing. but i dig it! and i dig YOU!
Rocky Mountain Woman
Yowsa, that looks good!
If it weren’t so dang hot here, I’d fire up the old oven and make one…
maybe next week, it’s supposed to cool down a little
jess
lovely! i’m not GF but i have been really curious about cup4cup. how does it taste as a pie crust? any detectable differences vs. wheat flour?
RKEchols
i have spent 80$ on cherries in the last week in hopes of perfecting cherry pie. the crust. THE CRUST IS SO HORRIBLE. it tastes good but it is so ugly – sad, sagging and patch-worked lattice. your crusts are so gorgeous!! i would like to attempt this strawberry pie but will wait patiently for you to give a crust tutorial! Thank you, have followed and enjoyed your blog for years!
mary fran | frannycakes
I am going to agree with Lisa. You are one inspiring lady.
And thank you for sharing more and more gluten-free recipes. It is so wonderful to see food I can eat without modification on popular sites.
Keep up the awesome work!
Lisa | With Style and Grace
Joy, I love you. You truly are an inspiration, no jealousy & dislike here ;) Now, time to make a pie!
Anne
Thanks for the C4C tip!
Kate @eatrecyclerepeat
I love your pie crimping skills. And the tip about an egg for extra binding in GF flour mixes is great
Holly
Amazing! This website is my new addiction :)
Ellen
So beautiful with the egg wash and sugar on top. Love ginger with any fruit. Great job!
Archer
I love ginger and strawberry together!
Brooke
YAY! for another gluten-free recipe! Thanks Joy! I appreciate you baking gluten-free even though you don’t have to :)
Caitlin
too early for talk of autumn flavors, Joy!
Lena
So feeling the Cup4Cup love! Joy I’m always on your blog, as you would say I’m totally smitten as well.
nice pie crimping! hopefully you had some dough leftover for dumplings…
joythebaker
xo!
Averie @ Averie Cooks
What an absolutely PERFECT pie, Joy! Wow – it’s just beautiful and I bet the ginger is just scrumptious with the berries!
Eileen
Why have I never had ginger in a fruit pie? This is clearly a big mistake on my part! :)
joythebaker
ginger adds such a nice flavor layer!
Margherita
Strawberry pies are my favorite…I really like the gluten-free option you’re giving with this recipe
Yelena
This pie just feels like it would suit any season for me with a latte in autumn, a hot chocolate in winter, a fruit tea in spring and a lemonade in the summer. Love it!
I know the kind of day that you are talking about in the beginning of your post! That day for me is usually Wednesday though (hump day) and this pie would definitely get me over that hump!
Must try this recipe!
joythebaker
you’re right! this is totally a versatile pie situation.
steph (whisk/spoon)
That sounds delicious. And looks beautiful….I love a well-browned pie crust.
Ginny
This pie is exactly what my day needs!
cheyenne
looks delicious!
xo, cheyenne
Alicia
This is a totally acceptable dinner, right? Right.
joythebaker
pie dinner!
Ashley @ Wishes and Dishes
How do you get your pie crust to look so perfect!? This looks heavenly… :)
Shut Up & Cook
Love how you captured these lazy summer mornings, so perfectly.
“Where the snooze button is essential versus luxurious.”
So damn true.
I’m a bit of a skeptic about delicious baking with gluten free flour, but my friend CJ has been ragging on me to make her a pie that’s Gluten free for months, so perhaps this will be just the kick in the butt needed.
Because if Joy the Baker says it can be done…than it must be so, right?
joythebaker
it totally can be done!
Arthur
This looks so good!
Amy @Macncheesenpeas
your crust makes it look so professional. must try this trick. I hope I get strawberries in my CSA soon so I can make this!
Amanda @ Once Upon a Recipe
This pie looks downright lovely. I have NEVER made my own pie dough, but I think I might give your recipe a whirl!
fabiola
Beautiful! I have never thought about ginger strawberry pie until now, and I know I am grateful for it. I love ginger spice with sweet!
Kate
Your post is especially poetic this morning. This is the reason I want to learn to make pie. I want to just make this and give it to people I love! Thanks for a great post.
Becca - Cookie Jar Treats
The pie looks gorgeous. It looks like something a little grandma would make! It’s perfect :)
Beanie
Joy, I love to make strawberry rhubarb pie, but I always had the issue of my pie weeping when it was cut. A friend recommended using tapioca starch instead of cornstarch in the filling. Turns out, the acids in the fruit bread down the corn starch, but lets the tapioca be. No more sad fruit pies.
joythebaker
what a great suggestion! i’m totally ok with a weepy fruit pie, but i’ll definitely give this a try! thanks!
Jenny
your strawberries could not look more gorgeous. what the heck girl. love it.
Nicole @ the Dirty oven
This looks so good. I now want to make some sort of quick bread with ginger and strawberry…maybe some brown butter. Oh, you have the wheels spinning, Joy! Love to you!
Nicole
Nice to see i’m not the only one leaning towards fall with my baking flavors. Your pie looks beautiful Joy! Oh and i made your peach cobbler scones the other day, they were totes bonk!
Sasha | Global Table Adventure
I wish there were more pie in Oklahoma. It’s just not a “thing” the way it is in New England and elsewhere. Unfortunately, it doesn’t feel like summer is coming to a close here. The inferno continues at 110 today. I’d give anything to be on the coast – any coast, with sunglasses, a bubbly drink and my feet in the sea. P.S. Beautiful writing today, Joy :)
Kim @ Love U Madly
stunning! and i love that linen in the final pic.
my sister and i just made a little animated movie about how our deranged blogger minds work. check it out here: https://www.youtube.com/watch?v=siPWUnISpaY&feature=plcp
chaniarts
now that it’s cherry season, try cherry/ginger for both sweet, tart, and gingery-ness.
joythebaker
sounds goooood!
Alicia @ Treble Tart
So THIS is where all my strawberries are going to end up!! Perfect! :D
Rachael B
Oh how I do enjoy my glutens… lol. My husband loves strawberry pies, but they always come out too sweet for him – I think this is the perfect answer! Thanks Joy and thanks for reminding me I needed to call my sister.
Marleena @ The Flex Foodie
Sounds delish! I am obsessed with making pie this summer, and your pie crust recipe is one of my faves!
star
Have you tried making a crust from coconut flour? I’ve been playing around with that lately and have yet to make a pie crust.
This pie looks delicious.
sarah
I have! well it’s a coconut flour blend- Gluten Free Mama’s Rice Almond Blend Flour http://www.glutenfreemama.com/index.htm
It also makes lovely cakes =)
shirley
This is just the inspiration I needed! Thank you!
Elizabeth@ Food Ramblings
Can I have a piece now, please?!?
Marie
Ahah, know this kind of days. Looks terrific!
Diana
There isn’t anything more comforting than warm pie and I can tell that this just hit the spot for you! Its a great pie to enjoy summer and slowly ease into fall.
Amanda Szymanski
Hi Joy! Where can one find this Cup4Cup flour? Online? Thanks for the recipe and the help!
Mallory
I love those type of days – my favorite actually. They are just asking for a baked good, and this pie totally delivers.
JoJo
Just wanted you to know that I love your storytelling prowess almost as much as I love your food.
Karly W
We’ve been having a few days like that here in Philly – a welcome relief from the scorchers a few weeks ago. Lovely pie! I always knew pies were slightly superior to the average cake :)
Clara
Lady- you make a stunning pie crust and downright gorgeous pie. You’re motivating me to work on my pie skills :). xx
Jessica Ann [peonyfish]
Strawberry pies are one of my favourites, and the strawberry ginger combo sounds like a definite winner. Though I can’t really think about autumn just yet. Not yet.
Macey
This makes me hungry. Yum.
Lauren at Keep It Sweet
My gluten-free sister adores pie and I don’t think she has had it in over 2 years… I need to make this for her!
Nichole@DulceDelicious
I’m anxiously awaiting autumn as I’m not a huge fan of summer but, this pie makes me want fall to hold of just a bit longer so I can get me some juicy strawberries. Beautiful!
The Savory and The Beautiful
What a beautiful pie full of strawberry love. I’m totally making this for my honey.
Lucia
Here is still too hot for baking, but my dreams are filled with sugar crusted pies and warm strawberries…
Brook
Love the idea of strawberries with ginger! The crust is gorgeous – thanks for the gluten free recipe.
Ifa
OMG JOY!!!!!!! That’s one of the most gorgeus pie i’ve ever seen!!! It’s too bad you don’t capture a photo or two of the pie slice(s), i bet it will be much more mouth-watering. I’m definetely going to try this.
Ellen
Strawberries and ginger-I love it. Ginger is so nice and warming.
leemz
My THAT crazy morning is when I get up and there three pillows and two kids pushing me at the side of the bed…
Anyways, the images look great, going gluten free is excellent, would love to try it. One thing I need to ask is can I made it with either lychee or mangoes
Kathryn
Such a beautiful pie although I can’t believe we’re already talking about Autumn. I feel like summer has only just begun!
Caz
Thanks for making gluten free pie! It looks so delicious and perfect for a rainy day like we’re having here in London. Can’t wait to try. :)
j3nn
That looks heavenly! I love the way the sides are tucked in. It reminds me of a Christmas pie; must be the red peeking out. Yum!
Jeanette @ Mary's Pastry Lab
yumssss.. looks absolutely delish!