1 1/3 c Natalie's Gluten Free Flour Mix
1/2 t salt
3 T Gluten Free cornstarch
3/4 c water
2. In a saucepan, combine sugar and cornstarch. Sir in water and mashed berries. Bring to a boil, stirring constantly. Cook and stir for 3 more minutes. Cool for 10 minutes.
3. Spread about 1/3 c glaze over bottom and sides of pie shell. Slice or halve the remaining strawberries and arrange in the pie shell. Spoon remaining glaze over the berries. Chill for 1 - 2 hours.