Fresh Strawberry Pie

• 1 Wholly Wholesome Whole Wheat Pie Crust, pre-baked and cooled – Freezers
• 8 Cups Small to Medium Fresh Strawberries (large ones cut in half with stems removed) – Produce
• 2/3 Cup Raw Sugar – Bulk Aisle 5
• 2 Tbsp. Cornstarch – Aisle 2

Place 1 cup of the strawberries plus 2/3 cup water into a blender, and blend until very smooth. In a medium saucepan, combine sugar and cornstarch. Stir in blended berry mixture. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir 2 minutes more. Remove from heat and cool for 1 minute without stirring. Spread a bit of glaze over bottom of sides of baked pastry shell. Arrange half of the remaining strawberries, stem ends down, in pastry. Spoon half of remaining glaze over strawberries, being careful to coat each one. Arrange remaining strawberries over first layer, and spoon remaining glaze over berries, again coating each one. Chill for 1-2 hours before serving. Chilling much longer will cause the glaze to become watery.

Adapted from www.veganspoonful.wordpress.com