Fresh Strawberry Pie (Dairy and Gluten Free) | Wellness Mama

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When I come across a good deal on strawberries in the summer, I tend to take advantage of it. We have a lot of strawberry lovers in this house so strawberries go fast! Checking a trip to a u-pick farm off our summer bucket list is a great way to have fun and stock up. This strawberry pie recipe was developed as a special occasion summer dessert after one such trip.

Fresh Strawberry Pie Filling

This recipe is just for the filling for a strawberry pie. You’re going to need to bake a single crust pie crust first. You can use any recipe you’d like, but if you need something gluten free, try my almond flour pie crust recipe. I use it for my healthy key lime pie recipe as well.

The filling is fairly straightforward to make. It is made on the stovetop with sliced strawberries and thickened with arrowroot powder and then poured into the baked crust. I top it with additional sliced strawberries that haven’t been cooked, if you forget to hold some back (I might have done that once!) don’t worry — the pie still tastes delicious. It holds together best if it’s chilled in the fridge until serving though.

I like to top it with vanilla whipped cream or whipped coconut cream.

More Ways We Use Strawberries

Many of them get devoured plain, but we also like to use strawberries several other ways:

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Fresh Strawberry Pie Recipe

Use fresh strawberries to make a simple and delicious strawberry pie filling.

Ingredients

  • 5 cups strawberries (about 35)
  • 2 TBSP honey
  • ¼ cup water
  • 2 TBSP arrowroot powder
  • 1 tsp lemon juice
  • 1 cup whipped cream or whipped coconut cream (for topping, optional)

Instructions

  • Prebake a pie crust, such as this almond flour crust.
  • While crust is baking, wash the strawberries and remove the tops.

  • Slice the strawberries.

  • Set aside 1 cup of strawberry slices and place the rest in a medium sized saucepan.

  • Sprinkle the strawberries in the pan with arrowroot powder and stir gently.

  • Stir in the honey, water, and lemon juice.

  • Turn on the heat to medium-low and stir and simmer until it thickens.

  • Pour the filling into the baked pie crust.

  • Arrange the reserved strawberry slices over the top of the pie.

  • Chill before serving. Top with whipped cream or whipped coconut cream if desired.

Notes

You may want to taste the filling after step 7 to see if it is sweet enough for you — some strawberries are a little more tart than others.

Nutrition

Serving: 1slice | Calories: 71kcal | Carbohydrates: 14g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 2mg | Potassium: 149mg | Fiber: 2g | Sugar: 9g | Vitamin A: 60IU | Vitamin C: 53.1mg | Calcium: 22mg | Iron: 0.4mg

Do you have creative ways to use strawberries that I haven’t thought of? I’d love to hear about them!

Credit: wellnessmama.com

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