Instructions: Roll out pie crust on lightly floured work surface. Leave it a full 1/4 inch thick, a bit thicker than for a regular pie. With a fluted or plain 4 inch round cookie cutter, cut out 10 rounds, 5 from each crust.

Lift each circle with your fingers and place, floured side down, on top of the ungreased cup of a standard muffin tin that is turned upside down. Pinch 5 evenly spaced pleats around the cup to adhere the crust to the pan. Prick each pastry shell on the sides and bottom with the tines of a fork. Place muffin tin in refrigerator for 30 minutes or in freezer for 10 minutes.

Preheat oven to 425 degrees. Place chilled muffin tin with pastry shells on a larger baking sheet and bake in center of preheated oven 10 to 13 minutes, until evenly golden brown. Do not underbake. Remove from oven and cool 30 minutes.

Meanwhile, prepare and combine the fruit in large bowl. Pour strawberry glaze over fruit and gently combine with large spatula. Refrigerate 30 minutes, until thoroughly chilled.

Carefully remove cool pastry shells from muffin tin and place on work surface or flat plate. Just before serving, divide

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