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You guys, summer is one week away. It’s almost official. And then we need to wring every last drop of goodness from the next three months before summer slips from our fingers. While I’ll have awesome recipe and summer fashion over the next three months, I’m getting things started now with two quintessential ingredients in the all-American summer: pie and ice cream.
I mean did summer even happen if it doesn’t involve pie and ice cream???
Let’s talk about the ice cream first, because to me ice cream should be eaten on as many summer days as possible. And when we’re talking about EDY’S® SLOW CHURNED® Caramel Delight Light Ice Cream and EDY’S® SLOW CHURNED® Vanilla Light Ice Cream there’s every reason to indulge.
EDY’S SLOW CHURNED Simple Recipes like Caramel Delight and Vanilla are made with simple real ingredients. Plus, they are made with milk and cream that doesn’t contain rSBT and they don’t have any GMO ingredients. These are two things that are really important to me. Plus they have no artificial colors or flavors. I love that because artificial flavors, especially vanilla, taste super funky.
I picked up my ice cream at Walmart down the ice cream aisle and this month they are having demos so you can check out the ice cream in store. Be sure to stop in!
So go ahead, enjoy that ice cream!
And this pie too. Because this pie, it’s summery and delicious and oh yeah, gluten free. This is my first gluten free pie, and it turned out ah-mazing. Let’s start with that crust that is as flaky and buttery as ever. Even if you don’t like crust, I promise you will love it.
Then there’s the strawberry blueberry filling, celebrating the best, fresh summer fruit. I really let the fruit shine through with just a hint of lemon and vanilla – no artificial flavors here either.
I have to admit, the topping might be my favorite part. It’s crispy and crunchy and buttery and sweet. Coconut is the star here with big pieces of flaked coconut and some coconut oil.
Summer is just about ready for us and I think we should welcome it with pie and EDY’S SLOW CHURNED!
2 ½ cups gluten free baking flour
2 tablespoons granulated sugar
½ teaspoon kosher salt
½ cup organic vegetable shortening
1 ½ sticks unsalted butter, cold and cubed
2-5 tablespoons ice water
4 cups blueberries, picked over
3 cups strawberries, stemmed, hulled, and cut into bite sized pieces
½ cup granulated sugar
2 tablespoons fresh lemon juice
1 tablespoon pure vanilla extract
¼ cup cornstarch
½ cup gluten free baking flour
1/3 cup granulated sugar
2 teaspoons ground cinnamon
½ cup flaked unsweetened coconut
¼ cup old fashioned rolled oats
4 tablespoons unsalted butter, melted
2 tablespoons coconut oil, melted
Make the crust. In a large bowl, stir together flour, sugar, and salt. Add shortening and butter and mix in using fingers or a pastry cutter until mixture looks like coarse meal. Add water one tablespoon at a time until the mixture stays together when firmly pressed. This may also be done in a food processor.
Wrap dough in plastic and refrigerate for at least 1 hour and up to overnight.
After dough has chilled, roll a little more than half of it so that it is about ¼ inch thick and will fit into your pie plate. Place in your pie plate and back in the refrigerator to chill while you make the filling and topping. Refrigerate or freeze the remaining dough to make another pie or some homemade toaster pastries – yum!
Preheat oven to 400 degrees F.
Make the filling. In a large bowl, combine blueberries, strawberries, sugar, lemon juice, vanilla, and cornstarch. Stir until combined.
Make the topping. In a medium bowl, stir together flour, sugar, cinnamon, coconut, and oats. Add the melted butter and oil and stir until well combined and clumpy.
Remove the pie pan with crust from the refrigerator. Mound the filling in the crust, leaving behind most of the liquid, otherwise the pie will be soupy. Top with the crumb topping. Place pie on a foil lined baking sheet because it will bubble over.
Bake for 15 minutes. Without opening the oven, reduce the temperature to 375 degrees F. Bake for an additional 45 minutes to 1 hour until the crust and topping are golden brown and the filling is bubbling. Allow pie to cool at least 1 hour before serving. Pie may be stored in an airtight container at room temperature for up to 3 days or frozen in quarters, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in a 350 degree F oven for about 30 minutes.