Foodie Fridays: Fresh Strawberry Pie with Almond Crust

We got back from New Mexico just before the start of the Memorial Day weekend, so our holiday celebration consisted of some crab cakes I had in the freezer plus a big pan of roasted mixed vegetables.  I did, however, want to make a special dessert using the beautiful fresh strawberries available in abundance in stores right now.  I had made an almond crust recipe before for a cooked mixed berry pie, so I decided to use this same crust for a fresh strawberry pie (I used the recipe here for the filling).

I love the almond crust recipe because it is low-carb, so easy to make, and just really tasty (I am never making wheat flour crusts again!).  The flavor of fresh strawberries shines through in this dessert.  You can vary the amount of sugar used in the glaze to suit your own tastes, but I found the berries to be more than sweet enough for me and just needed the glaze to bind the berries together to make the pie sliceable.  I have already made this pie a second time and will probably make it again while those delicious strawberries are still in season!

Fresh Strawberry Pie with Almond Crust

2 C. blanched almond flour
1/4 tsp. salt
2 T. coconut oil or melted butter
1 egg
3 C. fresh strawberries, washed and halved
2/3 C. water
2 T. sugar
3-4 tsp. cornstarch

In a large bowl, stir together the flour and salt.  Add the oil or butter and the egg and mix until well combined.  Use your hands to knead the dough lightly until it holds together and forms a ball.  Flatten the ball into a disk and press into a 9-inch pie plate to cover the bottom and sides completely.  Bake at 350 degrees for about 10 minutes.  Set aside to cool.

In a blender, combine 1/2 C. halved strawberries, water, and sugar.  Blend until smooth.  Transfer the mixture to a saucepan and whisk in the cornstarch over medium heat.  Stir frequently and cook until the mixture thickens, about 10 minutes.  Allow to cool to lukewarm.

Pour the lukewarm glaze over the remaining strawberries in a large bowl and toss to coat.  Spoon the mixture into the cooled pie crust.  Refrigerate for at least 2 hours, until the glaze has thickened.  Serves 6-8.