Strawberry Pie with a Coconut Almond crust

I converted this recipe from a Macrobiotic Recipe I love.
Not being a complete Macrobiotic at this time in my life I add butter, sugar, and white flour to the recipe.

Strawberry Pie:

Crust:
Mix: 1 cup flour  (can be a mixture of white and whole wheat pastry or all wwp)
1/2 cup of a mixture of almond meal and unsweetened coconut (if you do not have these grind your own nuts or replace with flour or flax meal.)

Warm in a small pan until melted and dissolved :
2 tablespoons coconut oil,
1 tablespoon butter,
1 tsp salt

Add to the flour mixture while still warm.
Form into a ball and roll out to a pie crust.  It may be so soft that you can press it into your pie plate like a tart shell.  Press to side of pie plate to create a slightly thicker side crust than bottom.  Prick bottom with a fork and bake 350 degrees for 15-20 minutes.

Filling:
Add to a saucepan:
 3 cups sliced strawberries and 1/2 cup whole strawberries.
2 tablespoons, barley malt, maple syrup, or brown rice syrup.
1/2 tsp salt
1 tablespoon agar flakes (These are about $6 at health food stores and $1 at Asian markets)
optional: 3 tablespoons raw sugar
Bring mixture to a slow boil and continue a low boil for 1-2 minutes.
Let cool slightly then add to pie crust.  You may add blueberries or other fruit on top for decoration.
It will set up as it cools. (at least 2 hours, if you are in a crunch for time put in the fridge to cool down)