Easy Gluten Free Fresh Strawberry Pie (Edit recipe)

Crust

1. If using regular pie crust, follow recipe instructions for blind baking a pie crust and allow it to cool.
2. If making a crumb crust, In the bowl of food processor, grind cookies until fine crumbs. Add sugar and melted butter and process until sandy texture.
3. Press into the bottom and up sides of 9-inch pie plate. Bake at 350˚F for about 12-14 minutes, until lightly browned. Cool on wire rack while you make the filling.

Filling

1. Puree one cup of the strawberries and set aside.
2. In a medium saucepan, whisk together the sugar and cornstarch. Add the pureed strawberries and water and bring to a boil over medium heat, stirring constantly. Cook for 3 more minutes or until the mixture turns thick and clear.
3. Remove from the heat and add strawberry jello mix and vanilla pod (if using). Also add the rose water at this time, if using. Mix well and allow to cool.
4. While jello mixture is cooling, rinse strawberries and remove stems. Slice larger strawberries in half.
5. Once jello mixture is cool, remove and discard the empty vanilla pod. Arrange the strawberries in the crust and pour the jello mixture over the strawberries OR pour the mixture over the strawberries in a large bowl and stir to combine (for a more rustic look). Fill prepared pie crust with the filling.
6. Refrigerate until set, at least two hours, or overnight.

Whipping the cream

1. Pour the heavy cream in the bowl of a stand mixer or handheld mixer, both fitted with the whisk attachment. Begin whisking on low until foamy. Add sugar and vanilla and turn speed up to high, whisking until soft peaks form.
2. Serve each piece of pie with freshly whipped cream, or pipe cream onto the pie with a pastry bag fitted with a large open star tip.
3. Pie will keep in the refrigerator for 3-4 days.