Saute gently for a few minutes to soften the fruit, and cook it until it begins to gel and most of the fruit is disintegrated. If it does not gel considerably like jam (it should), add a couple teaspoons of starch until it does. The water content of the strawberries is the wild card here!
Whisk together the cassava flour, gelatin, and sea salt.
Cut in the palm shortening (or any preferred solid fat) using a pastry cutter or two knives until pea sized pieces remain.
Using a well floured piece of parchment, pat the dough out, and place another piece of parchment or plastic wrap on top. Roll out to apx 1/8" thick. I absolutely adore my pie crust bag which makes rolling out pie crusts infinitely easier and cleaner!
Fill with the cooled filling on one half of the crust.
Recipe via tessadomesticdiva.com