Old Timey Strawberry Icebox Pie (Gluten Free)

This is the "Cottage", it has been in my family for over 100 years.

Its located along the Susquehanna River in rural PA...

and almost every year since I was a baby, I have been coming here.  

The summers are hot and lazy, there is no internet, and the phone is an old mickey mouse rotary dialer. 

The river is languid and wide 

and most days are spent reading, napping, 

riding old bikes, 

going to farmer's markets and junk shops, as well as local dairy farms and flea markets.

For a moment I can imagine that time has stopped, and I live in a simpler, slower time. Where the world is less noisy and filled with technology, where there are less cars and the kids run free in packs until dusk.

There is a poetry to all that quiet slow, the cicadas loud in the trees along with the lazy buzz of flies.  

Ahhhh, the Cottage...

"I'll call you Huck and you call me Sawyer, and we'll wear tattered clothes (from all the rough housin'), and make up games and use our imaginations and go fishin' and lookin' for toads."

As you can tell all that river time started to get IN me 

so this year I was inspired to make a 

Strawberry Icebox Pie

Its simple, delicious and gluten free. 
I hope you make it on your own lazy summer day.

STRAWBERRY ICEBOX PIE
for the filling:
32 oz Organic Strawberries
3 TBS Organic CornStarch or Arrowroot Powder
1/8 Cup Honey or Agave (or to taste)
Juice of 1/2 a lemon
Lemon rind


for the crust:
1.5 cups crushed gluten free gingersnaps or gluten free graham crackers
3-4 TBS melted Earth Balance
3 TBS Rice Flour


-Crush cookies, add rice flour and Earth Balance. Mix and mush with your hands. The mixture should be a little like wet sand.
-Press into a pie pan and bake at 350 degrees for 10 minutes or until crust is slightly browned and toasty. Remove and let cool
-Cut Strawberries, add honey, lemon rind and lemon juice
-Dissolve cornstarch in small amount  of cold water 1/4 sup or so
-Place half of berry mixture and juices into pan, bring to a boil and add corn starch
-Let it get bubbly and thick and mash the berries, stir
-Add other half of berry mixture and let cook a 2 minutes, remove from heat
-Fill cooled pie shell with berries and place in fridge (icebox!) for 3 hours


-Top with fresh organic whipped cream and eat within 2 days

MMMMMMMM! Old Timey!

thanks huck.