Gluten-free Dairy-free Strawberry Pie

For the crust:
In a stand mixer add, white rice flour, tapioca flour, potato starch, xanthan gum, salt, sugar, shortening, and butter. Blend until mixture has a crumb-like appearance. Slowly add egg, vinegar, and water. Mix until combined. Remove from bowl, divide dough into 2 balls, wrap both balls in plastic and form disks. Refrigerate for 45 minutes.

Roll dough out into a 9-inch pie plate and bake at 400ºF for 15 minutes or until crust is golden. Cool completely.

For the filling:
In a small sauce pan combine water, sugar, cornstarch, and strawberry Jello. On medium high heat, stir until mixture begins to boil. Boil for 2-3 minutes; mixture will be thin. Remove from heat and let cool down until lukewarm.

Clean and wash your strawberries and slice in half. Onto a cooled pie shell, add strawberries, drizzle sugar mixture over the entire pie, then put directly in the refrigerator for at least 4 hours. Enjoy.

Pie crust recipe adapted from Emeril Lagasse.