- 1 - 9 inch pie crust
- 1 quart fresh strawberries
- ¾ cup organic cane sugar
- 4 tablespoons corn starch
- ¾ cup water
Bake premade pie crust according to directions.
Remove the stems and slice half of your strawberries – these will line the pie crust. Set the other half aside.
Use a fork or a food processor to thoroughly smash and mix the remaining half of the berries. You should have 1 cup of mashed strawberries afterwards.
In a saucepan, combine pureed berries and ¾ cup of sugar and stir until well combined. Continue stirring until the mixture starts to boil.
In a bowl, combine 4 tablespoons corn starch and ¾ cup water and mix well. Add corn starch and water mixture to the boiling berries and stir in. Continue stirring until the mixture begins to boil again. It should thicken to a sticky, jam-like consistency.
Remove from the heat and pour into the pie crust, spreading evenly.
Refrigerate for 2-4 hours, until filling is solid.
If desired, top with extra berries or fresh coconut whipped cream to serve.
Recipe courtesy of The Fitchen