Quick and easy gluten free strawberry rustic pies made without a pie dish; a must if you love homemade pies but not the time it usually takes to makes them!
Nothing beats a homemade pie and to me this is especially true since being gluten free. With the high price tag of gluten free pre-made pies and most of them being a huge disappointment at the best of times, us coeliacs and gluten intolerants of the world are often left with homemade being the only option. But let’s face it it’s not something most of us often find time to make from scratch and this is where rustic pie crusts come to the rescue!
These are so much easier and quicker to make than ‘normal’ pies. All you have to do is roll the dough (or even just squish it with your fingers – I’m not ashamed to say this is what I do lol), add the filling and fold the sides over. It doesn’t get simpler than that really! No faffing around with trying to fit the dough in the pie dish only to have it crumble to pieces – because if you’re gluten free then you probably know that this isn’t always a simple task lol – and no need to create a top layer either… or worse, a lattice pie crust which can be really beautiful, but a little time consuming.
So if homemade pies are something you usually avoid making from scratch at home, try the rustic kind next time. ?
Gluten Free Strawberry Rustic Pies Recipe:
- 130g gluten free flour blend (I used Doves Farm self-raising)
- ½ tsp sugar (omit if making savoury pies)
- ¼ tsp salt
- 55g unsalted butter
- 40g (2-3 Tbsp) plain Greek style yoghurt
- 1 large egg (50g) = ½ for the dough and the other half to use as egg wash
- ¾ tsp xanthan gum
- ¾ tsp baking powder
- 15 strawberries
- 40g (3 Tbsp) granulated sugar
- 15g (2 Tbsp) cornflour
- 1 tsp ground cinnamon
10 mins at 220C / 425F
20 mins at 175C / 345F
How to make the dough:
- Pre-heat the oven to 220C (425F) and line a baking tray with baking paper.
- Mix the flour, sugar and salt in a bowl.
- Add the butter (cold, straight out of the fridge) and mix with the flour using your hands until you reach a crumbly texture.
- Add the yoghurt and egg and work the dough with your hands for a couple of minutes, until you can form a dough ball. Note: add the yoghurt slowly and stop when the consistency feels right (it should be sticky, but not to the point of being completely unmanageable).
- Put the dough in a ziplock bag or wrap in cling film and freeze for about 30 minutes (this makes the dough easier to handle).
How to make the pies:
- Cut the dough into 6 portions and roll them between your palms to make balls.
- Dust your working surface with a bit of flour (I recommend using a sheet of baking paper to prevent sticking) and roll the dough balls into it to completely cover the outer layer with flour.
- Then flatten the dough, either with a rolling pin or by simply smushing it with your hands, and smooth the edges with a knife or spoon.
- Mix the strawberry filling ingredients together, add some in the centre and carefully fold the edges over to tuck the filling in.
- Carefully transfer the pies onto the baking tray using a spatula.
- Brush some egg wash (half of an egg mixed with a bit of milk or water) all over them.
- Bake in a pre-heated oven for 30 mins: 10 mins (at 220C / 425F) and then 20 mins (at 175C / 345F).
- Serve with a sprinkle of icing sugar on top.