Strawberry Pie

We’ve made our big move to Vermont and have a bit more free time to bake and post! This concoction combines the pie crust recipe on this blog using a lattice technique. The filling and baking instructions were used from I used tapioca instead of flour for the thickener and added 3 T cornstarch, recommended by the first and second comments on the article. I also used 3/4 cup of sugar instead of the full amount and used frozen strawberries. I brushed the crust with egg white and sprinkled it with sugar about 7 minutes before it was finished baking. I’ve been reading about using pectin instead of cornstarch and would love to try this next time. However, this one tastes great and holds together well too!

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About Rabi

I have gluten sensitivity (different than an allergy, or Celiac Disease) and lactose intolerance. I am constantly learning new cooking techniques and love to cook and bake. My goal is to combine sustainable, ethically grown and raised food into recipes that are visually appealing, healthy and repeatable by visitors to the blog. Thanks for reading!

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