Preheat oven to 375F.

Grind the dry crust ingredients in the food processor til very fine, then slowly drizzle water while pulsing food processor until you have a soft, pliable dough. If the dough breaks apart at the edges when you handle it, break it until little pieces, put back into food processor, and add a little more water.

Flatten dough and place between two pieces of parchment paper. Roll out circle large enough for pie dish. I flip my pie dish over onto the rolled dough and use it as a stencil to cut the dough the right size and shape. Gently press dough into dish.

Blend all filling ingredients on high until smooth and creamy. Pour into the crust.

Shape edges of crust however you like them, then cover the exposed edges with foil so they don't burn.

Bake for 40 minutes at 375F.

Cool then chill overnight.

Slice, serve with fresh strawberries, and enjoy! Keep in the fridge.