Ingredients
6
cups Rice Chex™ cereal
1/3
cup sunflower or canola oil or melted ghee
3
tablespoons potato starch flour
1/4
cup sugar
1/4
teaspoon salt
1
egg
2
lb fresh strawberries, sliced (about 5 cups)
1
container (13.5 oz) gluten-free glaze for strawberries
Preparation
Heat oven to 350°F. Spray 10-inch glass pie plate with cooking spray (without flour).
In food processor, place cereal. Cover; process until crushed. Add remaining crust ingredients. Cover; process until incorporated. Press mixture into pie plate, starting in center and pressing up side. Bake 15 minutes or until golden brown. Cool completely on cooling rack.
In large bowl, stir strawberries and glaze until covered. Spread filling into crust. Refrigerate 2 hours before serving.
