Preheat the oven to 375 then grease the mini muffin tin.

Using a cookie cutter or plastic cup, cut the dough into 3” diameter circles. You should get 10-12 circles out of each roll of pie crust.

Gently press the circles into the greased muffin tins and bake 12-15 minutes or until they’re a light golden brown then remove the tin from the oven and let the shells cool.

In a medium saucepan, bring the water, sugar and cornstarch to a boil. Cook 3-5 minutes or until it thickens stirring consistently so there aren’t any lumps.

Fold in the jello and cook 1 more minute then remove the saucepan from the heat and let it cool completely.

Wash, hull and chop the strawberries.

Once the glaze cools, fold in the chopped strawberries and divide it between the crusts then refrigerate the pies in the muffin tins until the glaze sets.