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for the crust: in a stand mixer add, white rice flour, tapioca flour, potato starch, xanthan gum, salt, sugar, shortening, and butter. blend until mixture has a crumb-like appearance. slowly add egg, vinegar, and water. mix until combined. remove from bowl, divide dough into 2 balls, wrap both balls in plastic and form disks. refrigerate for 45 minutes. roll dough out into a 9-inch pie plate and bake at 400 degrees f for 15 minutes or until crust is golden. cool completely. for the filling: in a small sauce pan combine water, sugar, cornstarch, and strawberry jello. on medium high heat, stir until mixture begins to boil. boil for 2-3 minutes; mixture will be thin. remove from heat and let cool down until lukewarm. clean and wash your strawberries and slice in half. onto a cooled pie shell, add strawberries, drizzle sugar mixture over the entire pie, then put directly in the refrigerator for at least 4 hours. enjoy. pie crust recipe adapted from emeril lagasse.
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Large airtight containers — flour, rice, grain, dry goods storage
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill