Dunham Strawberries and Fir Pie with Buckwheat Crust

 
This pie made with local Dunham strawberries and a gluten-free crust is decadent. It's sure to please. It's easy to make. It is very easy to make. The touch of fir tree honey brings a very subtle taste of the forest which makes the dessert more refin

Recipe : Chloé Ostiguy

 
 

Ingredients

Crust (gluten free):

  • 125 ml (1⁄2 cup) chickpea flour

  • 125 ml (1⁄2 cup) corn-starch

  • 125 ml (1⁄2 cup) corn flour

  • 125 ml (1⁄2 cup) rice flour

  • 1 tablespoon cane sugar

  • 1⁄2 teaspoon salt

  • 125 ml (1⁄2 cup) sunflower oil

  • 60 ml (1⁄4 cup) + 1 to 2 tablespoons cold water

Strawberry Filling

  • 3 small baskets of strawberries

  • 60 ml (1⁄4 cup) fir honey

  • 80 ml (1⁄3 cup) cane sugar

 

Preparation

Preheat the oven to 375°F.

In a plastic blade food processor, add the flours, sugar and salt and blend for 30 seconds.

Gradually add oil and water.

Poor in a 12 inches pie pan.

Bake for 10 minutes.

Cut the strawberries in halves, mix with sugar and fir honey. Poor the strawberry filling on the crust. Bake for another 45 minutes. Sparkle with fir powder.