Hopefully this weekend will provide some time to catch up and get ready for next week, though! I'm still trying to finish up the prizes from last month's giveaway, and it's almost time to pull a winner for this month! Wow. Time sure does fly by :)
I'm going to make this short and sweet so that I can whip out my sewing machine and get stitching! I still have one more clutch & coin purse to make plus a scarf and tons of hair oil. However, I can't make the hair oil yet, I'm *still* waiting on supplies to arrive in the mail.
Here we go: I've been craving pie like WILD lately, but being gluten free has made it very difficult to actually eat some. Also, strawberries were on sale $1/lb a few weeks ago, so my freezer was FULL of strawberries.
That combination of facts could only mean one thing: it was time to make a gluten free pie. This recipe is actually for more of a tart, but if you want a pie (crust goes all the way up the sides + over the filling), just double the recipe.
FOR THE CRUST:
1 c. Bob's Red Mill All Purpose GF Flour
1/3 c. frozen butter, grated
1/2 tsp. salt
1/2 tsp. spice mix (cinnamon, clove, ginger, nutmeg, cardamom... whatever you have)
1/2 tsp. vanilla extract
1/2 tsp. almond extract
1 tbs. filling juice (optional)
1-2 tbs. warm water
(1) Mix it. Mix all dry ingredients together. Next grate the butter and add. I've read on several baking blogs (and in several cookbooks) that grating frozen butter is a great idea, and it is. Especially with gluten free cooking. Simply leave sticks of butter in the freezer just for baking and pull them out as needed. Use any cheese grater to grate the cheese. Mix it into the dry ingredients to begin forming a dough. Add in the extract + filling juice (this is any excess juice that is formed while making the filling). Lastly add warm water, a little bit at a time until you get a dough consistency. If you aren't using excess juice from the filling, you may just need more water.
(2) Spread it. Press the dough into the bottom of your pie pan. Reserve 2 tablespoons of the dough and set aside for later. Use your fingers or a spoon to get an even layer all around the (well greased) pan.
(3) Pre-bake it. Pre-bake your crust in the oven at 350 degrees for 15 minutes.
FOR THE FILLING:
1/3 c. sugar in the raw (or white sugar if you aren't down with natural)
1/2 tsp. cinnamon
1 tsp. vanilla extract
2 lbs of strawberries fresh for frozen (if fresh, reserve 5 large + mash them)
1/2 tbs. cornstarch (if using frozen)
(1) Prep it. Thaw your frozen strawberries. If using fresh, clean them and cut the tops off. Slice the strawberries into 1/4 inch slices.Add in your spices + extract. Stir in mashed fresh strawberries OR add cornstarch to your frozens.
(3) Check it. Make sure your filling is the right consistency. Frozen tends to be really runny, do you need to drain some excess fluid? I had to take out about 1-2 tablespoons of extra juice. Fresh can be a little too dry, you may need to mash a few extra strawberries.
Pour your filling on top of your PRE-BAKED tarte or pie crust.
FOR THE CRUMBLY YUMBLY TOPPING:
1/2 c. GF oats
2 tbs dough (should have been reserved from the crust)
1/3 c. brown sugar
2 tsp. strawberry filling juice
(1) Mix it. Put all the ingredients in a small bow & combine together.
Crumble evenly on top of the tart.
(3) Bake it. Put the whole thing in the oven for 20 minutes at 425. Check the progress, lower the heat to 350 and bake for another 10 minutes.
It was actually pretty stinking good. I hate to say this, but we ate the entire pie in one sitting. I don't know how it happened. Really. One minute there was a tart, the next minute... just an empty bowl, a couple of dessert plates and two strawberry stained faces...
I have a great week lined up. I have two projects which I am especially excited about. However, I'm not sure if I'll feature one, both or neither next week. It kind of depends on how things play out. I have a few easy, sewing-free ways to upcycle some old clothes as well. I was particularly inspired for one of the pieces by an adorable sweatshirt at VS. I had planned to buy it, but in the end realized that I could make it for free. So be sure to check back Monday through Friday of next week! I can't believe it, but it will be the last week of March! All the best, and as always, thanks for reading!