It's that most wonderful time of the year.....

STRAWBERRY SEASON

So in honor of my annual love of the short Oregon strawberry season in which I spend too much money on fresh strawberries and gorge myself for a few weeks, here is this years winner of best use of these delicious berries!

Gluten free strawberry pie

I used a gluten free crust (so much easier) and pre-baked it.
I mixed 6 ounces of cream cheese with some sugar and a few strawberries, then spread on the bottom and sides of the cooled crust. The strawberries added to the cream cheese made the mixture a little thin, but I still liked it. You could just used cream cheese with a little sugar.
Fill the crust with whole strawberries. I also cut some in half to fill in every little space.
Cover with strawberry glaze:

1. In a sauce pan, put 1 cup sliced berries, ½ cup sugar, salt, and ¼ cup water. Bring to boil.
2. Cook 3 minutes. Remove from heat.
3. Mix 1 1/2 tablespoons cornstarch and 1/4 cup water. Add to sauce pan.
4.  Return to heat. Stir until thickened, about 2 minutes.
5. Allow to cool. 
6.  

YUMMY!!!!!!!