It's Springtime here in Utah, and that means Case Lot Sales! This week I got a great deal on Fresh Strawberries at Stokes Market, in Salem. 6.99$ a flat, which contains 8 quarts of berries... Needless to say, we have been eating strawberries, making freezer jam, and of course, strawberry pie!
For this month, I though I would share my recipe for my Mom's Scrumptious Strawberry Pie, only Gluten-Free!

First I start out by making the crust. I prefer the Donna Jo's Pie Crust recipe in Betty Hagman's book, More From the Gluten Free Gourmet.
Here is the recipe per her book: (This makes enough pastry for a 2 pie crusts, so half the recipe if you only need one crust)

Crust:
½ c. tapioca flour
½ c. cornstarch
¼ c. potato starch flour
1 c. sweet rice flour
1 rounded t. xanthan gum
½ t. salt
Dash of sugar (optional)
½ c. (1 stick) margarine
½ c. butter-flavored Crisco
1 egg, cold
1 T. GF vinegar
4 T. ice water (I use 2 T)
plastic wrap for rolling.

Directions:
Blend together the flours, xanthan gum, salt and sugar. Cut in the margarine and Crisco in small dabs until you have shortening the size of lima beans (not cornmeal). Beat the egg using a fork; add the vinegar and ice water. Stir into the flour mixture, forming a ball. You may knead this a big, since rice flour crusts can stand handling. Refrigerate the dough for an hour or more to chill. Divide the dough and roll out between two sheets plastic wrap, for easier handling. Place in a pie tin. If using plastic wrap, invert the dough into the pan. Bake as directed for the filling used. For a baked crust, prick the pastry with a fork on sides and bottom. Bake the crust in a preheated 450-degree oven for 10 to 12 minutes, or until slightly browned. Cool before filling.
When you are done, you should have a cooked and cooled pie crust.

Now onto the Pie recipe:
Mom's Scrumptious Strawberry Pie

One COOKED and cooled pie crust

Filling:

1 cup sugar
1 cup water
8 teaspoons cornstarch
3 oz pkg of stawberry jello
1 quart of strwberries washed, hulled, and sliced.

Mix sugar and cornstarch in saucepan. Over medium heat, add water, and stir to dissolve. Continue to stir until mixture is thickened. Turn off heat, add powdered jello, and stir until dissolved. Layer sliced strawberries in pie crust. Pour jello mixture over berries, and let set for about an hour. (the refrigerator speeds up this process too)
Top with Cool Whip at serving. Doesn't it look divine?