Fresh strawberries are abundant and delicious right now in May. Try the vegan strawberry pie from my book Vegan Recipes from the Heart for a real treat!
1 Bottom Pie Crust (Vegan)
1 Quart Fresh Strawberries
1 cup Water
1 cup Sugar
3 T cornstarch

Heat oven to 450 degrees F.

Prick bottom of pie crust with a fork several times. Bake crust for 12-15 minutes until golden brown. Cool.

Remove stems from strawberries, wash, sort and drain.

In medium saucepan, simmer 1 cup strawberries in 2/3 cup water for 3 minutes. In a bowl, blend cornstarch, sugar and 1/3 cup water. Stir into boiling strawberries and boil one minute, stirring constantly.

Arrange remaining strawberries in baked pie shell. Pour cooked mixture over strawberries. Refrigerate for 2 hours to cool. Cut and enjoy!