Strawberry Pie minis

Ok, when it comes to baked goods, there are two things I'll never be able to do without...mini's (duh) and pie crust!!!  Not only are these morsels bite-sized, but they also have the absolute perfect ratio of filling:crust.  Although I have to admit, they were quite arduous to make, but the payoff was well worth it when I popped the first twelve one in my mouth...

Strawberry Pie mini's
Yields approximately 35 mini pies
Adapted from the book "Mini Pies" by Love Food

Ingredients:

• Quick and Easy Pie Crust
• 12 ounces strawberries
• 2 tsp cornstarch
• 3 Tbsp superfine sugar, plus more for sprinkling
• zest of 1/2 a lemon
• a little flour for dusting
• 1 egg yolk mixed with 1 Tbsp water, to glaze

Directions:

1. Prepare pie crust, following the directions from the Blueberry-Ginger Pie recipe
2. Preheat the oven to 350 degrees F.  Lightly grease mini muffin pans.
3. Coarsely chop strawberries.  In a medium bowl, mix berries with cornstarch, sugar, and lemon zest.
4. Roll pie dough out thinly on a lightly floured surface.  Using a 2 1/2 inch fluted cookie cutter, cut  out pie circles.  Press these gently into the mini muffin pans, re-rolling the trimmings once.  
5. Brush the top edges of the pastry shells with the egg glaze, then spoon in the berry filling.
6. Bake for 15 minutes, or until golden brown.  Let stand to cool in the pans for 10 minutes, then loosen with a round-blade knife and transfer to a wire rack to cool.  Best served warm :)

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