Ingredients:
Crust
200 g Oat flour
175 g Gluten-Free Cake flour
55 g Castor sugar
250 g Butter, cut into cubes
165 ml Ice water
60 ml Apple cider vinegar
Optional: use any other cake flour of your choice for the crust
Filling
500 g Fresh strawberries, washed, hulled and halved if large
¼ Cup castor sugar
¼ Cup corn flour
½ Cup honey
60 ml Crystallized ginger, cut into thin strips
1 Egg, to brush pastry
Brown sugar, for sprinkling
To serve:
Sour cream
Method
- Mix the flours and sugar in a bowl. Rub the butter with your fingers into the flour mix
to resemble fine breadcrumbs. Combine the vinegar and ice water, make a well
in the middle of the flour mix, then add the ice water mix one spoon at a time. Blend
with a butter knife until it forms a dough. Divide the pastry into two portions, wrap with
plastic and chill for 1 hour.
- For the filling: place the strawberries, sugar and corn flour in a sauce pan. Slowly
cook them until soft. Add the honey and crystallized ginger and remove from the
heat, let it cool.
- Put your oven on 165 degrees Celsius.
- Roll one portion of the pastry on a lightly floured work surface to a 3mm thick circle.
Line a 22 cm pie pan. Add the strawberry filling. Roll the remaining dough to the
same thickness, cut into strips and place them in a lattice formation on top of the
filling. Brush with egg and sprinkle with sugar.
- Bake the pie for 20-30 minutes, until the pastry becomes golden brown.
- Serve with dollops of sour cream or ice cream.
Comment recipe # 81
Crystallized ginger is a loved ancient sweet. Having those in your kitchen is actually a necessity! They have a wonderful long shelve life and the intensity is almost as strong as fresh ginger. Because of the added sugar with the crystallized ginger, I omitted the castor sugar in this pie filling. The oat flour crust gave this strawberry pie a delicious, rustic appearance.
Marelie Winterbach