These beautiful strawberries were on sale at Whole Foods, so I had to grab them. I’ve been wanting to attempt a berry pie for a while now. Thankfully, it’s practically summer here is LA and strawberries are back in season. This was my first attempt with tapioca flour and I’m really happy with the way it thickened up the filing. It’s made from the roots of manioc plants, which are sometimes called cassava, yuca, and singkong and are native to South America. I bought the Let Do…Organic Brand, and was very happy with the results.
Open-faced Strawberry Pie Filing
- 5 cups of strawberries (set aside 1 cup for top of pie)
- 2 tbsp of creamy wildflower honey
- 1/3 cup of water
- 2 tbsp of tapioca flour (Let's Do...Organic Brand)
- 1 tsp fresh lemon juice
- 1/4 cup of water
- Prebake a pie crust. I used almond flour for mine since it's gluten free and paleo.
- While crust is baking, use a paring knife to hull strawberries. Then slice vertically to get pretty slices.
- Set aside one cup of strawberries, sprinkle the other four cups with tapioca flour.
- In a saucepan, combine the strawberries with the tapioca flour, honey, water, and lemon juice.
- Stir and simmer until it thickens to a watery jelly like consistency. Then add filing to pie crust.
- Add remaining one cup of strawberries to top of pie, so your pie doesn't look too mushy. I like to push the uncooked strawberries down a little, so they get a little of the jelly glaze and fit in with the rest of the strawberries.