Paleo Strawberry Pie with Grass Fed Gelatin
It’s strawberry season, y’all. Which means it’s time for Paleo Strawberry Pie with Grass Fed Gelatin!
The boys and I went berry picking with friends last week at our favorite local spot and came home with 6 buckets of strawberries. I’ve been busy turning all those berries into jam, salad dressing, cupcakes, and this amazingly simple yet seriously delicious paleo strawberry pie with grass fed gelatin. So simple, but super tasty and even nutritious!
More strawberry recipes:
- 25 Real Food Strawberry Recipes
- Canning Honey Sweetened Strawberry Jam
- Almond Coconut Paleo Strawberry Shortcakes
More Gelatin Recipes:
The pie filling is pretty simple, too, with only 5 ingredients and very little added sweetener. You can even pat yourself on the back for feeding extra-nourishing grass fed gelatin to your family in such a tasty delivery method!
A quick note on the sweetener: Raw local honey is my typical sweetener of choice. It’s generally considered much healthier than refined sugar, but it’s still sweet. Experts tell us the taste buds can be trained: the sweeter our food, the sweeter we think it should be. And vice versa: cutting back on sweeteners will train our taste buds to be content with less and less sweetener. It’s definitely been true for me!
Mine is a pretty low-sugar, low-sweetener household, so 2 TB honey is plenty for us. I did make a second pie with twice as much honey (1/4 cup) just to test the difference. It was definitely sweeter! We’ll stick with the less sweetened version, though, which was plenty yummy. Suit yourself!Print
Make the crust:
- Preheat oven to 350.
- Add almond flour and salt to food processor and pulse to combine.
- Add coconut oil and egg and pulse until mixture forms a ball of dough. Scrape sides if necessary.
- Place dough in a 9.5″ pie dish and press to cover bottom and sides.
- Bake at 350 for 8-12 minutes.
Make the filling:
- Place lemon juice and HALF the strawberries in a saucepan over medium-high heat.
- Bring to a boil, then reduce heat and cook about 5 minutes until berries thicken. Stir to prevent sticking and scorching.
- While berries are cooking, add 2-3 TB gelatin to 1/2 cup cold water. (Using 3 TB will cause the pie to gel faster.) I like to use a 1 or 2-cup glass measuring cup for this. Stir the gelatin into the water and set it aside while the berries cook.
- After the berries have thickened a bit, remove the pan from heat.
- Stir honey into berry mixture.
- Add gelatin to berry mixture and stir until well incorporated. (The mixture must be quite warm for the gelatin to incorporate well.)
- Pour about half the berry mixture into baked crust.
- Add some of the remaining fresh halved berries.
- Pour the rest of the berry mixture into the crust.
- Arrange final strawberries on top, pressing them down a bit into the gelatin mixture.
- Place pie in the fridge to chill and set. This can take anywhere from one hour to several hours or more, depending on the amount of gelatin used and the temperature of your fridge.
- Serve with a dollop of Dairy-Free Coconut Whipped Cream.
About the gelatin:
More gelatin (3 TB) will allow your pie to set more quickly. More gelatin can also lead to a firmer, more rubbery texture. Less gelatin (2 TB) means the pie will take longer to set, but will have a lighter texture.
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