Gluten-Free Strawberry Bavarian Pie
By: Sheri Wetherell
Published: Friday, January 15, 2010 - 3:49pm

Ingredients




Pie Filling:

1/2 cup water, cold
2 1/2 teaspoons gelatin
1/2 cup sugar
3/4 pound Strawberries
8 ounces Silken Tofu, soft, gluten free
8 ounces Vegetarian Cream cheese, gluten free
1/4 cup Crème de Cassis
3/4 teaspoon vanilla, gluten free
3/4 teaspoon lemon juice, fresh squeezed
Gluten-free Pie Crust:

3 tablespoons butter, frozen
2 tablespoons vegetable shortening, frozen
1/4 cup Sweet White Rice Flour
1/2 cup Sorghum Flour
1/2 cup tapioca Flour
1 teaspoon xanthan gum
1/4 teaspoon salt
1/4 teaspoon Gluten-free baking powder
3 tablespoons ice water

Preparation

1 For the filling: 2 In small pot, add water, sprinkle gelatin over water and let sit 3 minutes until the gelatin is dissolved. Add sugar and stir. Heat over low heat until the sugar and gelatin are dissolved and syrupy. Let cool slightly. 3 In a blender, blend strawberries until pureed. Add tofu, vegetarian cream cheese, crème de cassis, vanilla, and lemon juice. Blend until smooth. 4 Add sugar syrup and gelatin mixture; blend until smooth. Pour into prepared gluten-free pie crust (recipe follows) and refrigerate at least 12 hours. 5 Garnish with sliced strawberries, toasted chopped pistachios and drizzle melted strawberry jelly (in saucepan or microwave oven, melt strawberry jelly with water until syrupy) 6 For the Pie Crust: 7 In a large bowl, add all dry ingredients and mix until combined 8 Cut butter into cubes and add to bowl of dry ingredients. Cut the butter into the flour mixture to the size of large chunks. Then, add the shortening and continue cutting in the fats until the size of large peas. 9 Sprinkle ice water a tablespoon at a time into the dough mixture. Using a fork to mix after each addition. Pull the dough together into a ball and knead about 15 seconds. Wrap in plastic and let rest about 30 minutes. 10 Roll out dough between two layers of plastic wrap or wax paper. The dough should be about 1” larger than a 9” pie tin. 11 Carefully, remove the top layer of plastic wrap leaving the under layer of plastic wrap on the dough. Invert your pie tin on top of the uncovered dough. Flip the pan over (now the dough has the plastic wrap on top) and gently fit the dough into the pie tin. Then, remove the other layer of plastic wrap. 12 Crimp the sides of the dough for an edge. Prick the inside of the crust with a fork. Bake at 400 degrees or until lightly brown about 18 minutes. Cool.

About


This recipe is based on one found on Gluten Free Easy by Renee Zonka.