4/28/17: This Summer Strawberry Pie with Shortbread Crust recipe has been updated from the original. If it looks a little different than you remember, the result is the same—the method has just been refined slightly.
If you’d prefer a nut-free crust, use the crust from the Grapefruit Tart recipe instead.
I remember the first time I tried strawberry pie—I didn’t like it at all. It was made with bright-red Jell-O and far too much sugar, and the store-bought crust tasted like chemicals. In my family, pie crusts were always homemade, and the harder they were to handle, the better they tasted.
Years later I make crusts from grain-free flours and I seek out real gelatin—not the neon stuff but high-quality gelatin from good sources. It’s become a baking pantry staple. A fresh flat of strawberries from the farmers market inspired me to remake that childhood memory into something I actually wanted to eat: a simple, barely sweet shortbread crust that holds tender berries set in a strawberry puree and gelatin filling.
This pie is excellent with whipped cream—dairy or coconut—served alongside or dolloped on top, whichever you prefer.
Summer Strawberry Pie with Shortbread Crust
For the crust:
2 tablespoons butter, melted (or coconut oil for dairy-free)
2 tablespoons honey
1 large egg, beaten
1 ½ cups almond flour
1/2 cup plus 2 tablespoons arrowroot starch
1 tablespoon coconut flour
⅛ teaspoon salt
For the filling:
1 tablespoon gelatin (grass-fed preferred)
2 pounds strawberries, washed and hulled
1/2 cup water
1 tablespoon honey (optional, if your berries are tart or you want sweeter filling)
- Make the crust:
- Preheat the oven to 350°F (175°C).
- In a small bowl combine the melted butter (or coconut oil), honey, and beaten egg.
- In a larger bowl whisk together the almond flour, coconut flour, arrowroot starch, and salt.
- Mix the wet and dry ingredients and knead briefly until combined. The dough should be slightly sticky but manageable. If it seems too wet, add arrowroot a teaspoon at a time.
- Wrap the dough and chill for 30 minutes to firm up; this makes it easier to roll.
- Roll the dough into a 10-inch circle between two sheets of parchment. Remove the top sheet, flip the crust into a pie dish using the bottom parchment, and crimp the edges. Prick the bottom with a fork.
- Bake 14–18 minutes, until golden. If the edges brown too quickly, cover them with foil after about 10 minutes.
- Let the crust cool. I transfer it to the refrigerator on a rack after it cools at room temperature for a short while.
- Meanwhile, make the filling:
- Sprinkle the gelatin over 2 tablespoons of cold water in a small bowl and let it bloom.
- In a blender puree about 1/4 of the strawberries (roughly 1/2 pound) with 1/2 cup water until very smooth.
- Pour the puree into a small saucepan and warm it until it is just steaming. Remove from heat and whisk in the bloomed gelatin and honey, stirring until dissolved. Let the mixture cool for about 5 minutes.
- Slice the remaining strawberries and arrange them in the cooled crust.
- Pour the slightly cooled gelatin mixture over the strawberries and gently shake the pie to distribute the liquid evenly.
- Refrigerate until fully set, about 2–3 hours, depending on how cold the crust and filling were at assembly.
- Serve plain or topped with coconut or regular whipped cream.
To make coconut whipped cream: Chill a can of coconut milk in the refrigerator overnight. Open without shaking and scoop off the firm cream that rises to the top. Whip it like regular cream, sweetening with a little honey or adding vanilla if desired.
Notes
This recipe uses simple, whole ingredients and a light shortbread crust that complements fresh strawberries without overwhelming them. Adjust sweetness to taste depending on how ripe your berries are. For a nut-free option, substitute a different crust as noted above.
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