Wash the strawberries. Cut off tops and cut in quarters. Set aside to drain on paper towel.

Prepare homemade whipped cream if using this. (In a large mixing bowl, beat the heavy whipping cream and powdered sugar together until soft peaks form) Refrigerate.

In a medium sized saucepan, whisk together the sugar, cornstarch, and jello mix. Stir in the water and cook over a medium heat. Whisk or stir constantly until mixture comes to a low boil. Remove from the heat to cool. Whisk occasionally as it cools. {will thicken as it cools}

Roll out the pie crust to about a 10 inch circle on a lightly floured surface. Using a round, 4-inch cutter, cut out 6 circles. Press each circle into a fluted mini tart pan or mini pie pan. Prick the crusts with a fork to keep them from puffing up. Place in refrigerator to chill about 20 minutes.

Preheat oven to 400 degrees F.

Place the pie pans on a large baking sheet. Bake about 12-15 minutes, or until crust is light golden brown. Remove from oven and allow to cool.

Evenly divide the strawberries between the cooled crusts. Spoon the glaze over the strawberries. Chill in refrigerator about 2 hours.

To serve, remove sides of mini tart pan (if using this pan), and place on serving dish. Top with whipped cream.

Makes 6 mini pies