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Gluten-Free Strawberry Pie (Dairy-Free)

In this gluten-free strawberry pie recipe, a crunchy homemade pie crust is filled with sweet strawberries. Perfect for the summer season, this delicious strawberry pie makes a amazing dessert on its own or topped with a generous scoop of vanilla ice cream. Totally dairy-free too.

Top down view of freshly baked gluten-free strawberry pie.

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It’s Strawberry Season!

I get all excited seeing strawberries in the fruit aisle – all in the vibrant red glory. Some days we just eat strawberries with fresh whipped cream (yuummm), but other days we turn it into something a little more fancy.

You know, such as these strawberry cookies, strawberry crumb bars, or strawberry muffins

And today, we’re making a beautiful homemade strawberry pie that’s perfect for the summer season. Add a scoop of ice cream or whipped cream on top and it’s the perfect dessert!

Holding up a slice of gluten-free fresh strawberry pie from pie plate.

Why This Recipe Works:

  • Simple Ingredients: The ingredients required for making this gluten-free strawberry pie recipe are easily accessible at the local grocery store (nothing fancy required!).
  • Easy to Make: We’re making this pie with an easy homemade gluten-free pie crust, but honestly you can use a store-bought pie crust too if you prefer!
  • Totally Gluten-Free & Dairy-Free: The best part is that this pie recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues!
Top down view of a slice of homemade strawberry pie

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for this gluten-free strawberry pie recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Ingredients for gluten-free strawberry pie recipe laid out on marble board.
cornbread in a cast iron skillet
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Recipe Notes + Substitutions

  • Strawberries: I used fresh strawberries, but feel free to use frozen strawberries if that’s what you have.
  • Sugar: I used white sugar, but cane sugar, light brown sugar or dark brown sugar will work just as well. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
  • Corn Starch: Corn starch acts as a thickening agent and thickens up any liquid from the strawberries.
  • Vanilla Extract: I like adding a bit of vanilla extract for extra flavor, but if you don’t have it on hand, or aren’t a fan of vanilla, feel free to leave it out.
  • Gluten-Free All-Purpose Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free blend that is made up with heavier flours (such as garbanzo bean flour).
  • Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. For best results, if your gluten-free flour blend does not already include xanthan gum, make sure to add it in.
  • Butter: Make sure you are using cold butter. I used unsalted dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular unsalted butter instead.
  • Egg: The egg helps to bind the ingredients together, so much sure to add it in. If you are allergic to eggs, you can try using acquafaba or an egg-replacer.
  • Ice Water: The cold temperature of the ice water helps to prevent the butter in the dough from melting too much. Start off with a little bit of water and then add more if needed until you get a smooth dough that isn’t too dry nor too wet.

How to Make Strawberry Pie (Step by Step)

1. Prepare Strawberry Filling

In a large mixing bowl, combine the sliced strawberries, light brown sugar, corn starch, lemon zest, water and vanilla. Mix well until ingredients are evenly combined. Set aside and let the strawberry mixture sit while you prepare the pie crust.

Mixing fresh strawberries, sugar, lemon zest, and corn starch in metal bowl.

2. Preheat Oven and Grease Pie Tin

Preheat oven to 350F and grease the pie tin with non-stick cooking spray. Adjust the oven rack to the middle position.

3. Whisk Flour and Sugar

In a large mixing bowl, whisk the gluten-free flour, xanthan gum (if using) and light-brown sugar until fully combined.

Flour mixing in glass mixing bowl.

4. Cut Butter into Flour

Add chilled butter and cut the chilled butter into the flour (either with a pastry cutter, two knives, or use the back of a fork to press the butter into the flour). You’ll get an off-white crumbly mixture with the texture of coarse sand.

Cubed butter on top of flour mixture in glass mixing bowl.

5. Add Egg

Add the beaten egg and mix well. The mixture will still be crumbly, but will be slightly pale yellow now.

Beaten egg poured on top of flour mixture in glass bowl.

6. Add Ice Water

Add cold water 1 tablespoon at a time, mixing with a spoon until you get a dough that holds together (better to have a dough that’s a little too moist than too dry).

You may or may not need to use all the water, this will depend on the humidity where you live and the gluten-free flour blend.

Pouring ice water into pie dough mixture.

7. Roll Out Dough

Shape dough into a disc and then roll out the dough between two pieces of parchment paper until the dough is slightly larger than your pie tin.

Rolling out gluten-free pie dough.

8. Press Dough into Pie Tin

Remove the top parchment paper and then place your hand below the bottom piece of parchment to flip the dough onto your pie tin, then slowly peel off the remaining parchment paper as you press the dough into the tin.

If there is any excess dough hanging from the sides of the tin, you can cut it off. Then, poke holes into the pie crust using a fork.

Using a fork to poke holes into pie dough.

9. Par-Bake Pie Crust

Par bake the pie crust for 10 minutes then remove from the oven.

10. Transfer Strawberry Pie Filling to Par-Baked Pie Crust

Once the pie crust has been par-baked for 10 minutes, scoop the strawberry mixture into the crust and bake for 40 – 45 minutes.

Fresh strawberries in par-baked pie dough

11. Let Cool Before Slicing

Let the gluten-free strawberry pie cool for at least 1 hour at room temperature (very important to let it cool fully!!) before slicing and serving with dairy-free vanilla ice cream or whipped cream.

Top down view of a slice of strawberry pie on plate.

Dish by Dish Tips/Tricks:

  • Use Other Berries: If you wish, go ahead and swap out the strawberries with other types of berries, such as raspberries, blackberries, blueberries etc.
  • Crust: I’ve included a recipe for basic homemade gluten-free pie crust, but you can also use this gluten-free graham cracker crust instead. Or for more convenience, go ahead and use a storebought pie crust!
  • Storing: To store, wrap the gluten-free dairy-free strawberry pie with plastic wrap and then store in the refrigerator for up to 3 days.

Other Gluten-Free Strawberry Recipes:

A plate of ice cream topped strawberry pie.

Gluten-Free Pie Recipes to Bake:

Other Gluten-Free Desserts to Indulge In:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Top down view of strawberry pie

Gluten-Free Strawberry Pie (Dairy-Free)


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  • Author: Felicia Lim
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free

Description

In this gluten-free strawberry pie recipe, a crunchy homemade pie crust is filled with sweet fresh strawberries. Perfect for the summer season, this delicious strawberry pie makes a perfect dessert on its own or topped with a generous scoop of vanilla ice cream. Totally dairy-free too.


Ingredients

Units Scale

For the Strawberry Filling:

  • 5 cups fresh strawberries, leaves and stalks removed and cut into pieces
  • 1/2 cup sugar
  • 2 tablespoons corn starch
  • 2 tablespoons lemon zest
  • 1 teaspoon vanilla extract
  • 2 tablespoons filtered water

For the Pie Crust:

For Serving:


Instructions

  1. Prepare Strawberry Filling: In a large mixing bowl, combine the sliced strawberries, light brown sugar, corn starch, lemon zest, water and vanilla. Mix well until ingredients are evenly combined. Set aside and let the mixture sit while you prepare the pie crust.
  2. Preheat Oven and Grease Pie Tin: Preheat oven to 350F and grease the pie tin with non-stick cooking spray. Adjust the oven rack to the middle position.
  3. Whisk Flour and Sugar: In a large mixing bowl, whisk the gluten-free flour, xanthan gum (if using) and light-brown sugar until fully combined.
  4. Cut Butter into Flour: Add chilled butter and cut the chilled butter into the flour (either with a pastry cutter, two knives, or use the back of a fork to press the butter into the flour). You’ll get an off-white crumbly mixture with the texture of coarse sand.
  5. Add Egg: Add the beaten egg and mix well. The mixture will still be crumbly, but will be slightly pale yellow now.
  6. Add Ice Water: Add cold water 1 tablespoon at a time, mixing with a spoon until you get a dough that holds together (better to have a dough that’s a little too moist than too dry). You may or may not need to use all the water, this will depend on the humidity where you live and the gluten-free flour blend.
  7. Roll out Dough: Shape dough into a disc and then roll out the dough between two pieces of parchment paper until the dough is slightly larger than your pie tin.
  8. Press Dough into Pie Tin: Remove the top parchment paper and then place your hand below the bottom piece of parchment to flip the dough onto your pie tin, then slowly peel off the remaining parchment paper as you press the dough into the tin. If there is any excess dough hanging from the sides of the tin, you can cut it off. Then, poke holes into the pie crust using a fork.
  9. Par-Bake Pie Crust: Par-bake the pie crust for 10 minutes then remove from the oven.
  10. Transfer Strawberry Filling to Par-Baked Crust: Once the pie crust has been par-baked for 10 minutes, scoop the strawberry filling into the crust and bake for 40 – 45 minutes.
  11. Let Cool Before Slicing: Let the gluten-free strawberry pie cool for at least 1 hour at room temperature (very important to let it cool fully!!) before slicing and serving with dairy-free vanilla ice cream or whipped cream.

Notes

Strawberries: I used fresh strawberries, but feel free to use frozen strawberries if that’s what you have.

Sugar: I used white sugar, but cane sugar, light brown sugar or dark brown sugar will work just as well. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).

Corn Starch: Corn starch acts as a thickening agent and thickens up any liquid from the strawberries.

Vanilla Extract: I like adding a bit of vanilla extract for extra flavor, but if you don’t have it on hand, or aren’t a fan of vanilla, feel free to leave it out.

Gluten-Free All-Purpose Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free blend that is made up with heavier flours (such as garbanzo bean flour).

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. For best results, if your gluten-free flour blend does not already include xanthan gum, make sure to add it in.

Butter: I used unsalted dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular unsalted butter instead.

Egg: The egg helps to bind the ingredients together, so much sure to add it in. If you are allergic to eggs, you can try using acquafaba or an egg-replacer.

Ice Water: The cold temperature of the ice water helps to prevent the butter in the dough from melting too much. Start off with a little bit of water and then add more if needed until you get a smooth dough that isn’t too dry nor too wet.

Storing: To store, wrap the gluten-free strawberry pie with plastic wrap and then store in the refrigerator for up to 3 days.

  • Prep Time: 20 mins
  • Cook Time: 55 mins
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

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