Roll out the pie crust dough and cut into 10 circles, big enough to line your muffin tins. I used a large mouthed coffee mug to cut mine.
Line the muffin tin with pie crust and prick with a fork.
Bake the pie crusts in a 475 degree oven for 8 minutes or until lightly brown.
Make Filling
Add 1/2 cup of the washed and hulled strawberries to a sauce pan. These berries can be whole or cut in half. Add 1/3 cup of water to the pan with the berries and heat to simmer. Simmer for 3 minutes.
In a bowl combine the sugar, cornstarch and 3 tablespoons of water. Mix until lumps are gone. Set aside.
Stir the sugar mixture into the simmered berries. Bring to a boil and boil for 1 minute. Be sure to stir constantly.
Set aside and let cool.
Assembling the Pies
Once the pie crust are done baking, let cool.
Prepare the rest of the strawberries for the pies. Start by slicing the side of the berries off and reserve 10-20 of them for the tops of the mini pies.
Dice the rest of the berries and place them into the baked pie shells.
Spoon the cooled strawberry glaze over the diced berries. I used about 1 tablespoon per mini pie.
Place the reserved berry slices on top of each mini pie.