Strawberry Pie with Shortbread Crust

1. Preheat oven to 350
2. Combine the melted butter, honey, and beaten egg in a small bowl. 
3. In a large bowl, whisk together the almond flour, coconut flour, arrowroot, and salt.
4. Combine the wet and dry ingredients and stir / knead to combine. It should be just a little but sticky, but still kneadable. If it’s too wet, add a teaspoon of arrowroot at a time until it comes together.
5. Wrap in plastic wrap and refrigerate for 30 minutes, or until chilled. (If you’re feeling really impatient, you can skip this step, but it helps make rolling out easier)
6. Roll out a 10 inch circle in between two sheets parchment paper.
7. Remove the top sheet of parchment and using the bottom sheet, flip the crust into the pie dish.
8. Crimp the edges as desired.
9. Poke holes in the bottom of the crust with a fork.
10. Bake at 350 for 14-18 minutes, or until golden brown. (Cover edges with aluminum foil after about 10 minutes if they’re browning before the rest)
11. Allow to cool. (I put it in the fridge on a rack after it’s cooled at room temp for a bit)

1. In a small bowl, sprinkle the gelatin over 2 tablespoons of cold water.
2. In a blender, puree 1/4 of the strawberries (about 1/2 pound) in a blender with 1/2 cup of water until very smooth. 
3. Pour into a small saucepan and heat until just steaming.
4. Turn off the heat and whisk in the honey and gelatin mixture to dissolve.
5. Allow to cool slightly, about 5 minutes.

Assemble the pie:

1. Slice remaining strawberries and place in the cooled crust.
2. Pour the gelatin into the crust, give it a little shake to evenly distribute.
3. Return to the fridge to cool and set completely. (about 2-3 hours, depending on how cool your crust and gelatin was when you assembled)
4. If desired, top with coconut whipped cream (or regular whipped cream if you’re a dairy eater.)