For the pre-baked gluten-free pie shell, use a cookie crumb crust recipe or a ready-made gluten-free pie crust (if you can find one in your local store).
Prep Time: 1 hour, 15 minutes
Total Time: 1 hour, 15 minutes
- 2 quarts of strawberries, sliced
- 1 baked gluten-free pie shell
- 1 cup water
- 3/4 cup sugar (or equivalent sugar substitute)
- 1 Tbs corn starch or potato starch
Near the end of the hour, put the remaining slices into a medium saucepan with a cup of water. Cook until the berries are tender.
Pour the strawberries and water into a blender and puree. Then pour the mixture back into the saucepan, through a strainer. Add the sugar and starch to the strained berry mixture. Stir and cook on a low flame until the sugar and starch dissolve.
Pour the hot glaze over the refrigerated berries in the pie crust. Chill and serve, either plain or with whipped cream topping.