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- 1 pie crust, cooked
- 4 cups fresh strawberries, cut in quarters
- 1/4 cup water
- 1/4 cup organge juice
- 2 Tbsp. corn starch
- 1 cup unrefined sugar
- 1 tsp. vanilla extract
- 1 pinch of salt
- Topping: Fresh whipped cream
- Bake pie crust according to instructions. Allow to cool completely.
- In a medium sized sauce pan, combine all remaining ingredients: strawberries, water, orange juice, corn starch, sugar, vanilla extract, and salt.
- Cook on medium low heat, stirring occasionally to make sure it isn’t burning on the bottom of the pan, for 7-10 minutes. Take off heat and put into a bowl to cool.
- Once cooled down, place in the pie crust and put into the freezer for 3 hrs.
- When ready to serve, place in the refrigerator for 30-45 minutes until it defrosts a bit. Top with your favorite whipped cream topping.