It's still strawberry season. How can you pass them up? I can't. Ever. I eat them every day of the week during the season. Love them. So sweet, so simple. So red. We have the best place, just around the corner, that sells fresh strawberries from April to September.
Recently, I bought a three-pack. That's a ton of strawberries!
Note: strawberries turn quickly, so if you're not going to use them right away, make sure you either hull them and/or put them on paper towels to keep the moisture at bay.
In cream, in strawberry ice cream, and most of all...in strawberry pie. Yum!
I've made this pie using a gluten-free crust, but it can be made using a regular flour crust, too. The strawberry mixture, itself, is naturally gluten-free. I found the recipe in a cookbook called The How Can it be Gluten-free Cookbook. [You know how I love cookbooks, right?] This one has just about every tip in it about how to make gluten-free items. From biscuits to desserts! I've included the recipe for the cookbook's pie dough below. I added a few notes of my own.
1 recipe single-crust pie dough (fresh made or frozen)
By the way, you'll notice in the photo, yes, the crust got a little "toasted." I'd cook it slightly less than recommended next time. [The old adage: know your oven.] Also, this pie would have been much prettier with whipped cream. I ran out and didn't think a small spritz would do it justice. It was delicious without!
For STIRRING THE PLOT, which comes out September 30th, I'm going to be doing a number of giveaways. Books, mugs, stuffed kittens! Make sure you're signed up for my newsletter and "like" me on Facebook, where information about the giveaways will appear. Look for pictures of Tigger, the ginger cat in the series, celebrating ala Halloween!