For the Crust:
- 3 cups Gluten-Free all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 cup (2 sticks) Earth Balance (or butter), cold and cut into cubes
- 1 large egg
- 1/2 cup cold well-shaken coconut milk mixed with a teaspoon of lemon juice (or 1/2 cup buttermilk)
For the Filling:
- 5 cups fresh strawberries, hulled and sliced in half
- 1/2 cup granulated sugar (do a bit less if your strawberries are sweet)
- 3 tablespoons tapioca starch or cornstarch
- 1 tablespoon fresh lemon juice
- pinch of salt
- heaping 1/4 teaspoon freshly grated nutmeg
- 2 teaspoon freshly grated ginger
- 1 large egg, beaten and granulated sugar for topping the unbaked pie
To make the Crust:
In a medium bowl, whisk together flour, sugar, and salt. Add cold, cubed butter and, using your fingers or a pastry knife, work the butter into the flour mixture. Quickly break the butter down into the flour mixture, some butter pieces will be the size of oat flakes, some will be the size of peas. In a small bowl, stir together the egg and coconut milk/lemon juice mixture. Create a well in the butter and flour mixture and pour in the liquid mixture. Use a fork to bring to dough together. Try to moisten all of the flour bits. On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. Sprinkle generously with flour. Shape dough into two disks and wrap in plastic wrap. Allow dough to rest in the fridge for 1 hour. Dough is easiest to roll out when it’s cold and rested.
To make the Filling:
Toss together strawberries, sugar, tapioca starch, lemon juice, salt, nutmeg, and ginger. Toss until all ingredients are well coated. Allow mixture to rest in the fridge while you roll out the pie crust.
To assemble to Pie:
Place a rack in the upper third of the oven and preheat oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
When you’re ready to roll out the crust, on a well-floured work surface, gently roll out the pie crust into about an 11-inch circle. Press together any spots that might tear. Carefully lift down and place into the 9-inch pie plate. Use a pairing knife to trim the edges of pie dough, leaving about 1/2 inch extra dough overhang. Fill pie plate with strawberry filling. Brush edges of the pie dough with a bit of water. Repeat the dough rolling process and carefully place second crust on top of filled pie dough. Trim edges to 1/2-inch overhang. Fold the excess dough under and crimp with fingers, pressing together.
Brush top of pie with beaten egg. Sprinkle generously with granulated sugar. Cut 4 small vent holes in the top of the pie. Place pie on prepared baking pan and place in the oven. Bake on 425 degrees F for 10 minutes. Reduce oven temperature to 350 degrees F and bake for 30-55 minutes (mine took a lot longer than the original recipe called for) or until crust is a gorgeous golden brown, and the juices are bubbling from the pie. Remove from the oven and allow pie to cool to room temperature before slicing.