This pie is delicious and easy. It tastes very good with rhubarb. If you would like a rhubarb pie, add ½ cup chopped rhubarb to the mixture in the saucepan.
One gluten free pie shell (see pie shell recipe)
½ cup sugar
2 tablespoons tapioca starch
1 pound strawberries
Place the pie shell in a pie pan. Set aside. Preheat the oven to 400 degrees and position rack in center of oven. Slice strawberries into fourths. Place strawberries, sugar, and tapioca in a medium sized saucepan and cook at medium low, stirring every 30 seconds. Cook until tapioca is invisible, and only a pink frost remains, covering the strawberries. Spoon with a tablespoon into pie shell. Place top crust on top of pie shell. Cut at least 6 1 inch slits in top of pie. Bake for 40 -50 minutes, until top and bottom crusts are lightly browned.