My Great-Grandma P.'s Strawberry Pie

free of gluten and soy

Published originally on

1 quart strawberries, rinsed, patted dry, and quartered or sliced

1 gluten free pie shell, baked and cooled

1 cup water

3/4 cup sugar

2 tablespoons cornstarch

1 teaspoon lemon juice

3 tablespoons strawberry gelatin (Jello)

4 tablespoons reduced fat cream cheese


In a medium sized saucepan whisk together water, cornstarch, and sugar. Bring to a rolling boil. Continue to boil for three minutes. Mixture should be think and gel-like. Take off heat and stir in lemon juice and strawberry gelatin. Set mixture aside and let cool for 5-10 minutes. Warm cream cheese in a small bowl in microwave for 20 seconds. Spread cream cheese over the bottom of your cooled gluten free pie crust. This will act as a barrier between your pie crust and your pie filling to keep your crust crispy. Fold cut strawberries into the strawberry gel mixture and pour into pie shell. Refridgerate 2-3 hours before serving so pie will set. Calories do not count when serving strawberry pie! Serve with fresh whipped cream.

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