Well, you always knew that we loved to sew and bake but did you also know that we love math and science over here at Cardiff Farms? So today we can combine our love of math and baking for Pi (3.14) Day by making a pie! We thought the fresh strawberry pie recipe that Crabapple Hill provided for the Spring Thyme Blog Hop sounded like the perfect way to celebrate. You can find their recipe HERE.
We made our favorite gluten-free pie crust for the fresh berries…
Gluten Free Pie Crust
1 1/4 cup Pamela’s Artisan Flour Blend
1/2 tsp salt
1/2 cup palm shortening
1 1/2 tsp white wine vinegar
3-5 tbs cold water
In a large bowl, whisk together flour and sea salt. Using a fork or pastry blender cut in the shortening until the mixture resembles coarse crumbs. Add the vinegar and water and mix gently until the mixture just forms a dough. (Be careful not to over mix or it will become tough.) Roll the dough between 2 sheets of parchment paper sprinkled with a bit of extra flour. Carefully remove the rolled dough and lay over your pie plate. Gently press into the surface and trim the edges to fit.
For this pie you will need to pre-bake the crust. Cover the bottom of the crust with a layer of parchment and fill with beans so that it will hold its shape. Bake for 18-20 minutes at 375 deg. Remove the beans and parchment paper and return to the oven for 10 min or until golden brown. Cool completely and then fill using the Strawberry Pie Recipe from Crabapple Hill. Enjoy!!
Happy Pi Day!