Strawberry Shortbread Pie
Strawberry is a super simple recipe perfect for summer.This pie looks beautiful for parties. You can top slices with coconut cream or dairy-free ice cream to make it extra fancy. The shortbread crust and fresh berries make a perfect warm-weather dessert.
Ingredients
- 1 1/2 cups all-purpose flour or use gluten free flour
- 3 tablespoons powdered confectioners' sugar
- 12 tablespoons 3/4 cup dairy-free buttery sticks or buttery spread
- 1 1/2 quarts fresh strawberries
- 15 ounces of seedless red raspberry jelly
Instructions
For the Shortbread Crust:
- In a medium bowl, mix together the flour and powdered sugar.
- Cut in the margarine using a fork until the mixture resembles coarse crumbs.
- Press the dough evenly into a 9-inch tart pan with a removable bottom.
- Chill the dough for 30 minutes.
- Preheat oven to 450°F.
- Bake the crust for 10 minutes until set. Allow to cool completely.
For the Strawberry Topping:
- Wash and dry the strawberries. Remove the stems.
- Arrange the strawberries pointed side up in the cooled tart crust.
- In a small saucepan, heat the strawberry jam over low heat until runny.
- Carefully pour the warm jam over the strawberries, using a pastry brush to evenly coat each berry.
- Refrigerate the tart for at least 1 hour to allow the flavors to blend.
To Serve:
- Slice the chilled tart into pieces.
- Serve with dairy-free ice cream, if desired.
Notes
Select ripe, sweet strawberries for the best flavor. The sweetness of the strawberries will complement the shortbread crust and the jam glaze.
A tart pan with a removable bottom makes it easier to remove the pie intact for serving.
Use a pastry brush to evenly coat each strawberry with the warm jam. This not only adds a glossy finish but also helps seal in the moisture and flavor.