We’re so thrilled to have G-Free Foodie, K.C. Pomering, around to give us great gf snacking ideas. Check out what she’s got in store for us this spring:
I just love strawberries, fresh and in baked goods. Sadly, the term “strawberry pie” took on a negative meaning for me as a child, because every strawberry pie was full of big, sweet berries covered in a frightening Day-Glo red gelatinous goop that ruined all thought of me eating dessert that day. (Don’t even get me started on green Jello. I just can’t do it.)
So, after mastering Gluten Free Strawberry Buttermilk Cake and Strawberry Muffins, I figured it was time to tackle pie filling. I think I’ve gotten it just right, and in time for National Pi Day too! I like to make hand pies, so everyone get their own. Plus, the filling stays warm even when the crust has begun to cool. Using the new Gluten Free Pie Crust Mix from Bob’s Red Mill makes it super-easy too. Hand pies for everyone!
Gluten Free Fresh Strawberry Hand Pies
- One Package Bob’s Red Mill GF Pie Crust, prepared to package directions
- one egg, beaten (sub with 2oz. heavy cream or thinned honey if desired)
- 1 ¾ cups strawberries, hulled and diced
- zest of a medium orange
- 2 tbsp. sugar or coconut sugar, plus more for topping
- 2 tbsp. tapioca starch
- ½ tsp. cardamom
- GF flour blend or rice flour, for rolling
Preheat the oven to 425 degrees. Line two baking sheets with a Silpat or parchment paper.
In a medium sized bowl, stir together the strawberries, orange zest, sugar, tapioca starch and cardamom, set aside.
Cover rolling surface with a large piece of parchment or wax paper, and dust with the GF flour blend. Place one round of cold pie dough in the center, dust with more flour and top with another large piece of parchment or wax paper. Roll dough into a large rectangle, about 1/8 inch thick.. Using a pizza cutter, cut the dough into 4×4-inch squares (cutting off excess around edges). Repeat with second pie dough round. Place squares onto prepared baking sheets and brush each square fully with the beaten egg.
Place about 2 tablespoons of the strawberry mixture onto one corner of each square. Fold remaining dough over to enclose, forming a triangle. Gently press edges together with your finger to seal, and finish with a fork crimp if desired. Brush the tops of each pie with egg and sprinkle generously with sugar. Using a paring knife, gently slash the top layer of each pie.
Bake until golden brown, 16 to 18 minutes. Transfer pies to a wire rack to cool slightly, then serve warm.
Looking for other GF snack ideas? Love With Food has lots of other ideas just waiting for you.