Amazing Strawberry Pie Bars (low fluoride, gluten-free)
I can't believe it's already July! The summer is flying by and I'm trying to use as much seasonal produce as possible. There's nothing better than a fresh and juicy strawberry on a hot summer day.
Equipment
- Tin foil
- Aluminum 8x8 baking pan
- Pizza Cutter
Ingredients
Shortbread
- 1 ½ sticks organic unsalted butter softened
- 1 ½ cups gluten-free flour
- ¼ cup organic granulated sugar
- 3 tablespoons organic cornstarch
- 1 teaspoon salt
Filling
- 2 cups organic strawberries quartered
- ½ cup organic granulated sugar
- 1 tablespoon organic cornstarch
- 1 tablespoon organic lemon juice
Lattice
- 1 pie crust recipe
- 1 egg
- 1 tablespoon organic granulated sugar
Instructions
- Preheat the oven to 350 degrees and line an 8x8 baking pan with parchment paper.
Shortbread
- In a food processor, pulse the butter, flour, granulated sugar, salt, and corn starch together.
- Pour the mixture into the baking pan and press into the bottom.
- Bake in the oven for 30 minutes.
Filling
- Slice strawberries into fourths and pour into a medium bowl. Add in the granulated sugar, lemon juice, and corn starch and mix until combined.
Lattice
- Make the pie crust according to the instructions.
- Roll out and use a knife to cut the pie crust into even strips.
Putting it together
- Pour the filling over the shortbread once it's out of the oven.
- Weave the pie crust strips over the top of the strawberry filling (see attached video).
- Tuck the edges of the pie crust underneath themselves and brush the top with egg yolk. Sprinkle with sugar.
- Cover the top with tin foil and bake in the oven for 30 minutes. Remove the tin foil and bake for 15 more minutes.
- Remove from the oven and cool.
Video
Notes
Cover with plastic wrap (once cooled) and store at room temperature for up to three days.
Tried this recipe?Let us know how it was!