Preheat the oven to 350°F (176°C). For the pie crust, stir together the graham cracker crumbs, flaxseed, sugar, egg white, butter, and canola oil in a large bowl until well combined.
Using the back of a large spoon or your fingers, press the crumb mixture firmly on the bottom and up the sides of a 9-inch pie plate. Bake about 8 minutes (the color of the crust won’t change). Cool before filling.
Meanwhile, in your Blendtec or Vitamix, blend together on speed 10 the strawberries and ½ cup of the juice until smooth. Pour into a small saucepan and bring to a boil. Stir occasionally to break up any frothy bubbles
Place the remaining ½ cup juice in a large bowl. Sprinkle the gelatin over the juice and let stand 1 minute. Add the hot juice mixture and stir, or gently whisk, until the gelatin completely dissolves, about 5 minutes. Stir in the yogurt and sugar.
Pour the mixture into the prepared pie crust. Refrigerate until firm, about 3 hours. Serve with light whipped cream and garnish with strawberries and mint leaves or as desired.
All done! Enjoy!! Now take a photo, rate it, and share your accomplishments! :) Tag @BlenderBabes & #BlenderBabes