Gluten Free Quick & Easy Strawberry Pie Bars

Berry Pie is my husbands #1 favorite dessert- but lets be honest making pie always feels like a bit of an ordeal. Its not hard to make- I just have to be in the right mood to go to the length of making pie crust & rolling it out. I tend to reserve it for the fall/holiday season.

I was just thrilled when I came across this recipe concept & couldn’t wait to make a gluten free version.

This is as easy as it gets. The crust is very pie crusty and it doubles as both the base layer of the bars & the crumb topping. You wont even need to pull out a mixer. The crust/topping is quickly mixed up in a bowl. You press 2/3 of it into the bottom of the pan- top with with fresh sliced strawberries and add the crumble on top.

If you aren’t in the mood for strawberries- Blueberries or Blackberries would sub in nicely. Raspberries will work too however I would recommend mixing them with other berries as I find they do release more liquid when they bake.

Using other gluten free all purpose flour blends

The bad news is that there isn’t truly a gluten free measure for measure flour or cup for cup. Its a marketing ploy. There are blends that work decent in place but never exactly. Each and every blend is totally different.

So of course you are welcome to experiment. But please keep in mind that there are no guarantees. Any change means the recipe will change.

Better batter has a higher content of gum than other blends I have tried. So therefore I needed 3 large eggs. If you feel like experimenting with King Arthur Gluten Free Flour instead you may only need 1-2 large eggs.

Easy Strawberry Crumb Pie Bars

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Yield: 12 Bars

Author: Brittany Angell

Cook time: 45 MinTotal time: 45 Min

The flavor & texture of pie in an extremely simplified recipe! If you're not in the mood to spend a ton of time in the kitchen - this is your recipe! The crust of these bars also doubles as the crumb topping making for an easy two step process of making the crumble and slicing the strawberries.

Ingredients

Crust/Crumb Topping

• 2 cups (314 grams) Better Batter Gluten Free Flour (original blend)
• 1 Cup + 2 tbsp Organic Cane Sugar
• 1 Tsp Salt
• 7 Tbsp Cold Butter Cut into cubes (regular or vegan)
• 3 Large Eggs Slightly Beaten

Strawberry Filling

• 3 1/4 Cups Fresh Strawberries sliced
• 1 Tbsp Lemon Juice
• Zest of 1 Lemon
• 1 1/2 Tbsp Starch (Tapioca, Potato, Arrowroot or Cornstarch)
• 1/3 Cup Organic Cane Sugar

Instructions

1. Turn oven on to 350 degrees. Line a square pan- 7x7 or 8x8 with parchment and set aside.
2. Remove the stems from the strawberries and slice them into quarters or smaller. Add them to a medium bowl and toss them with the lemon juice, lemon zest, starch and sugar. Set aside.
3. Make the Crust/Crumb Topping. Add to a large bowl the flour, sugar, salt and whisk together. Add in the butter & cut it down into pea sized pieces mixed with the flour. Stir in the 3 eggs until a crumbly dough forms.
4. Pour 2/3 of the crumble to the base of the prepared pan pressing it down into an even layer. Pour the strawberries over the crust layer & then sprinkle the remaining crumbs over the top of the strawberries. Bake for 40-45 minutes until the bars are lightly golden brown. Remove from oven to cool fully before slicing.
5. Store leftovers at room temperature, in the fridge or freezer!

Notes

Not in the mood for strawberries- feel free to sub in blueberries or blackberries. If you wish to use raspberries I recommend doing a mixed berry blend using them as they release more liquid when baked than I have found other berries.

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