Gluten-Free Dairy-Free Strawberry Pie

• FOR THE PIE CRUST:
• 1 cup White Rice Flour
• 3/4 cups Tapioca Flour
• 3/4 cups Potato Flour
• 1 teaspoon Heaping Xanthan Gum
• 3/4 teaspoons Salt
• 1 Tablespoon Plus 1 Teaspoon Sugar
• 1/2 cups Shortening
• 1/4 cups Dairy Free Butter
• 1 whole Egg, Lightly Beaten
• 1 Tablespoon Vinegar
• 2 Tablespoons Ice Cold Water
• FOR THE FILLING:
• 1 cup Water
• 1-1/4 cup Sugar
• 4 Tablespoons Cornstarch
• 4 Tablespoons Powdered Strawberry Jello
• 4 pounds Fresh Strawberries

1. For the crust:
2. In a stand mixer add, white rice flour, tapioca flour, potato starch, xanthan gum, salt, sugar, shortening, and butter. Blend until mixture has a crumb-like appearance. Slowly add egg, vinegar, and water. Mix until combined. Remove from bowl, divide dough into 2 balls, wrap both balls in plastic and form disks. Refrigerate for 45 minutes.
3. Roll dough out into a 9-inch pie plate and bake at 400u0b0F for 15 minutes or until crust is golden. Cool completely.
4. For the filling:
5. In a small sauce pan combine water, sugar, cornstarch, and strawberry Jello. On medium high heat, stir until mixture begins to boil. Boil for 2-3 minutes; mixture will be thin. Remove from heat and let cool down until lukewarm.
6. Clean and wash your strawberries and slice in half. Onto a cooled pie shell, add strawberries, drizzle sugar mixture over the entire pie, then put directly in the refrigerator for at least 4 hours. Enjoy.
7. Pie crust recipe adapted from Emeril Lagasse.

white rice flour, tapioca flour, flour, salt, sugar, shortening, ubc, egg, vinegar, water, filling, water, sugar, cornstarch, fresh strawberries

Taken from tastykitchen.com/recipes/desserts/gluten-free-dairy-free-strawberry-pie/ (may not work)