Strawberries have overrun my thinking. I want them everywhere, every day. It’s July!

The “Fresh Strawberry Pie,” from The Slow Roasted Italian, is proud to use no Jello. Sugar, cornstarch, water, and mashed strawberries make a good strawberry goo, when boiled together. So, if you love strawberries (like me), you’ll love the smell, feel, and taste of this pie.

You’ll need about 2 quarts of strawberries for this project.

I won with the added flavor level of the “Pecan Oat No-Bake Raw Pie Crust,” from 84th & 3rd. Its sweetness came from dates and its richness from coconut oil. The texture resembled a graham-cracker crust. Very rewarding.

Mind you, the crust’s structure was not as firm as a pastry crust. And, the strawberries and glaze were a bit wet. But, you will scoop and eat every crumb of this pie. It’s that good. Whipped cream on top makes it a party.

Next time, I want to enjoy a savory tart from The New York Times: the “Carrot Tart with Ricotta and Feta.” Come back to my site next week, to see me play with puff pastry once again.