Gluten Free Strawberry Pie Bars

Delightful springtime dessert with a perfect balance of sweet, tart strawberries nestled in a buttery, crumbly gluten-free crust. Easy to prepare yet wonderfully satisfying, with a vibrant fruit flavor and delightful texture. These bars are a guaranteed crowd-pleaser.

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Prep Time 25

Cook Time 40

Total Time 1 5

Servings: 8 bars

Course: Dessert

Ingredients Equipment Method Notes

Ingredients

For the Gluten-Free Crust

1.5 cups gluten-free all-purpose flour blend
0.5 cup almond flour
0.5 cup granulated sugar
0.25 teaspoon salt
0.75 cup cold unsalted butter cut into cubes

For the Strawberry Filling

1 pound fresh strawberries hulled and sliced
0.25 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
0.5 teaspoon vanilla extract

Optional for Serving

whipped cream
vanilla ice cream

Equipment

8x8 inch baking pan
- Parchment Paper
Pastry Blender
Wire rack

Method

Preheat your oven to 375°F (190°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides.
In a medium bowl, whisk together the gluten-free all-purpose flour blend, almond flour, ½ cup granulated sugar, and salt. Add the cold, cubed butter to the dry ingredients. Use a pastry blender, a fork, or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs. You want some pea-sized pieces of butter remaining.
1.5 cups gluten-free all-purpose flour blend, 0.5 cup almond flour, 0.5 cup granulated sugar, 0.25 teaspoon salt, 0.75 cup cold unsalted butter
Reserve about 1 cup of the crumb mixture for the topping. Press the remaining mixture evenly into the bottom of the prepared baking pan to form the base of your pie bars.
In a separate bowl, gently toss the sliced strawberries with ¼ cup granulated sugar, cornstarch, lemon juice, and vanilla extract. Mix until the strawberries are evenly coated.
1 pound fresh strawberries, 0.25 cup granulated sugar, 2 tablespoons cornstarch, 1 tablespoon fresh lemon juice, 0.5 teaspoon vanilla extract
Spoon the prepared strawberry filling evenly over the crust in the baking pan.
Sprinkle the reserved 1 cup of crumb mixture evenly over the strawberry filling.
Place the baking pan in the preheated oven and bake for 35-40 minutes, or until the topping is golden brown and the strawberry filling is bubbly.
Once baked, remove the pan from the oven and let the bars cool completely on a wire rack before cutting.
Use the parchment paper overhang to lift the entire slab out of the pan. Cut into squares or rectangles to serve. Enjoy these delightful Gluten Free Strawberry Pie Bars as they are, or serve with a dollop of whipped cream or a scoop of vanilla ice cream.
whipped cream, vanilla ice cream

Notes

To store leftover bars, ensure they have cooled completely. Place in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4-5 days. For longer storage, freeze individual portions for up to 2-3 months.