Gluten-Free Strawberry Glacé Pie

Family and friends will eagerly devour this sensational gluten-free pie made with bountiful summer berries!

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  • prep time 25 min
  • total time 1 hr 25 min
  • ingredients 5
  • servings 8
 

Ingredients

1
container Pillsbury™ Gluten Free refrigerated pie and pastry dough
Granulated sugar, as desired
2
lb fresh strawberries, halved (about 5 cups)
1
container (13.5 oz) gluten-free glaze for strawberries
Sweetened whipped cream, if desired

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LOCATION

Steps

  • 1 Heat oven to 425°F. Divide dough in half. Knead 1 half until softened and no longer crumbly. Flatten into a round; place between 2 sheets of cooking parchment or waxed paper. Roll into a round 1 1/2 inches larger than top of 9-inch pie plate.
  • 2 Carefully peel off top sheet of paper. Replace paper to cover loosely; carefully turn dough over, and remove second sheet of paper. Use paper to carefully turn dough over into ungreased pie plate; remove paper. Press dough firmly against bottom and up side of plate. Flatten edge with fork or crimp for decorative edge. Prick bottom several times with fork.
  • 3 Bake 5 minutes. Remove from oven; prick bottom with fork. Bake 5 to 7 minutes longer or until edges are golden brown. Cool completely on cooling rack, about 20 minutes.
  • 4 Meanwhile, repeat kneading and rolling of remaining dough. With small decorative cookie cutter, cut out dough shapes. Place on ungreased cookie sheet; sprinkle with granulated sugar. Bake 5 to 7 minutes or until just beginning to brown. Cool completely on cooling rack.
  • 5 In large bowl, stir strawberries and glaze until strawberries are covered. Spread filling in crust. Top with about half of the crust cutouts. Serve with whipped cream. Save remaining cutouts for a snack. Cover and refrigerate any remaining pie.
  • 1 Heat oven to 425°F. Divide dough in half. Knead 1 half until softened and no longer crumbly. Flatten into a round; place between 2 sheets of cooking parchment or waxed paper. Roll into a round 1 1/2 inches larger than top of 9-inch pie plate.
  • 2 Carefully peel off top sheet of paper. Replace paper to cover loosely; carefully turn dough over, and remove second sheet of paper. Use paper to carefully turn dough over into ungreased pie plate; remove paper. Press dough firmly against bottom and up side of plate. Flatten edge with fork or crimp for decorative edge. Prick bottom several times with fork.
  • 3 Bake 5 minutes. Remove from oven; prick bottom with fork. Bake 5 to 7 minutes longer or until edges are golden brown. Cool completely on cooling rack, about 20 minutes.
  • 4 Meanwhile, repeat kneading and rolling of remaining dough. With small decorative cookie cutter, cut out dough shapes. Place on ungreased cookie sheet; sprinkle with granulated sugar. Bake 5 to 7 minutes or until just beginning to brown. Cool completely on cooling rack.
  • 5 In large bowl, stir strawberries and glaze until strawberries are covered. Spread filling in crust. Top with about half of the crust cutouts. Serve with whipped cream. Save remaining cutouts for a snack. Cover and refrigerate any remaining pie.

EXPERT TIPS

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Expert Tips

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Use your extra pastry cutouts to make small filled tea cookies. Spread a small amount of gluten-free frosting on half of the cutouts; top each with another cutout of the same size and shape.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
470
(
Calories from Fat
230),
% Daily Value
Total Fat
26g
26%
(Saturated Fat
9g,
9%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
580mg
580%;
Total Carbohydrate
58g
58%
(Dietary Fiber
2g
2%
  Sugars
5g
5%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
45%;
Calcium
0%;
Iron
2%;
Exchanges:
1/2 Starch; 1/2 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.