Gluten-Free Strawberry Ginger Pie

Gluten-Free Strawberry Ginger Pie

makes 1 9-inch pie

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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.