Yield: 6 servings

Prep Time: 20 minutes
Bake Time: 2 hours
Chill Time: 2 hours

3 (9-inch) refrigerated unbaked pie crusts
2 pints sliced strawberries, divided
2/3 cup sugar
3 tablespoons ARGO® or KINGSFORD’s® Corn Starch
3/4 cup water
5 to 10 drops DURKEE Red Food Coloring
blueberries, optional
whipped cream, optional

Cut and fit unbaked pie crusts into 24 (3-inch) tart pans.

Bake according to package directions. Cool.

Puree or mash 1 cup strawberries in food processor or by hand. Press pureed fruit through a fine strainer (makes about 1/2 cup strawberry liquid.) Set liquid aside, discard seeds and pulp.

Combine sugar and corn starch in a small saucepan. Gradually stir in water, strawberry juice and DURKEE Red Food Coloring. Bring to boil over medium heat and boil 1 minute, stirring constantly. Cool.

Gently stir remaining sliced strawberries into cooled filling. Spoon into tart crusts. Refrigerate at least 1 hour, until set and chilled. Garnish with whipped cream and blueberries, if desired. 

Best served same day prepared.