Preheat oven to 350 degrees.

Grease and flour (or use nonstick cooking spray) a mini-muffin pan. Set aside.

Roll the dough or pie crust out on a floured surface with a floured rolling pin.

Using a round cookie or biscuit cutter (approximately 3 inches diamater) cut at least 24 rounds out ( or 12 rounds of each pie crust, if using store bought)

Carefully press each round into the mini-muffin pan. Use your fingers to round the ends into a pie crust. Brush egg wash from one egg to the top edges of each pie.

Bake for 15-20 minutes or until golden around the edges. Remove from oven and let the crust cool while you make the filling.

Once cooled, use the tip of a knife to loosen the crusts from the mini muffin cups, but keep them in the pan.

Put the water, sugar and cornstarch in a saucepan and bring to a boil.

Whisk constantly until it become thick. For about 3 minutes.

Then whisk in the Jell-O and cook for a minute longer.

Remove from the heat and let cool for about 10-15min

As the glaze cools, place strawberries straight into the mini pie crusts.

Pour the glaze over the strawberries.

Refrigerate until set.

Decorate with whipped cream before serving.

Keep refrigerated.