There’s something inherently comforting about a warm, rustic pie straight from the oven — especially on a cold, gray day. The simple alchemy of strawberries, sugar and butter transforms under heat: the fruit softens, releases its juices and forms a glossy, syrupy filling that soaks into the buttery crust. This gluten-free version keeps all of that homey, satisfying flavor while using a crisp, crumbly shortcrust pastry that catches every drop of the sweet strawberry sauce.
Use a high-quality gluten-free shortcrust pastry for the best texture. A good pastry will be both tender and sturdy enough to hold the filling without becoming soggy. Once baked, the pie pairs beautifully with softly whipped cream, a scoop of vanilla ice cream or a dusting of powdered sugar for an elegant finish.
For consistent results, choose ripe but firm strawberries and slice them evenly so they cook uniformly. Lightly tossing the fruit with a bit of gluten-free flour or starch helps the juices thicken into a luscious filling during baking. The lattice top not only looks attractive but allows steam to escape while concentrating flavor and color in the filling.
- 1 kg strawberries, hulled and halved
- 1 cup caster (superfine) sugar
- 1/4 teaspoon ground cinnamon
- 3 tablespoons plain gluten-free flour or cornstarch
- 2 tablespoons unsalted butter, chopped into small pieces
- Gluten-free shortcrust pastry, enough for a base and lattice top (double-portion)
- 1 beaten egg (for brushing the pastry)
- Demerara or coarse sugar for sprinkling
- Preheat the oven to 180°C (350°F). Prepare a 9–10 inch (23–25 cm) pie dish and line it with one sheet of rolled gluten-free shortcrust pastry.
- In a large bowl, combine the caster sugar, cinnamon and gluten-free flour or cornstarch. Add the halved strawberries and gently toss to coat so the fruit is evenly sugared and the flour is distributed.
- Transfer the strawberry mixture to the prepared pastry-lined pie dish, spreading it into an even layer. Scatter the chopped butter over the top of the filling.
- Roll out the second pastry disc and cut into strips for a lattice top, or cover with a whole sheet and vent the surface. Arrange pastry strips in a lattice pattern or place the top sheet and trim the edges. Press and crimp the edges to seal.
- Brush the pastry with beaten egg and sprinkle the top with demerara sugar for a golden, crunchy finish.
- Bake for about 50 minutes or until the pastry is golden and the filling is bubbling. If the edges brown too quickly, cover them loosely with foil for the remaining bake time.
- Allow the pie to cool for at least 20–30 minutes so the filling sets slightly before slicing. Serve warm or at room temperature with cream or ice cream.
Tips for success: work with cold pastry until you’re ready to roll, dust work surfaces with gluten-free flour, and avoid overworking the dough to keep it flaky. If your strawberries are particularly juicy, a little extra gluten-free flour or a tablespoon of cornstarch added to the filling will help thicken the juices as the pie bakes.
Storage and serving: store any leftover pie covered in the refrigerator for up to 3 days. Rewarm slices gently in a low oven if desired. This pie is lovely for gatherings, potlucks or a cozy family dessert—simple to make, visually appealing and full of bright strawberry flavor.