Happy National Strawberry Day! Pie is one of my favorite foods. I love eating it but I am usually too impatient to take the time to make a crust. Rolling it out and somehow getting it to the pan in one piece and then waiting for the pie to bake. Gluten-free pie crust (the flour and butter kind) is very sticky and delicate and requires patience. So for this gluten-free strawberry pie, I use a 3-ingredient pie crust that does not require rolling out and is super easy. This crust will take you about 5 minutes to prepare and 5 minutes to bake. If you prefer a traditional pie crust, here is my gluten-free pie crust recipe.
Gluten-Free 3-Ingredient Pie Crust
This pie crust is made with just cookie crumbs, butter and sugar. You can also substitute salty crackers for the cookie crumbs which makes for an AMAZING sweet and salty pie crust. When I was out of cookies and crackers, I used some leftover matzah and it worked really well. Some options for cookies are vanilla wafers, chocolate wafers, animal crackers, graham crackers and ginger snaps or any crunchy cookie.
In this gluten-free strawberry pie I used fresh, sweet in-season strawberries so that they did not need any sugar or glaze. If they are not in season and the strawberries need a little extra sweetness, you can toss them with some sugar before putting them on the pie.
This no-bake filling can be whipped up in minutes. Just be sure that the cream cheese is at room temp otherwise the filling will be lumpy. Take it out of the fridge before you start the crust. It can go in the microwave (put it on a plate without the foil wrapper) to take the chill off, but you have to do it in very short 6-7 second spurts or it will melt! The ricotta should also be at room temp but heating it in the microwave is less tricky. Also do it in short spurts so it doesn’t get hot.