Craving: Mini Strawberry Pies

Filling
3 cups strawberries, hulled and cut in quarters, or smaller depending on size
4 tablespoons granulated sugar
2 tablespoon cornstarch

Directions
To make the crust, pulse the flour, sugar, salt, shortening and butter until the mixture resembles a very coarse meal. Pulse in the ice water one teaspoon at a time, using just enough so that when you pinch the crumbs they hold together. Divide the dough in half and flatten into two disks. Wrap each in plastic and allow the dough to rest for a minimum of one hour or up to a day. (recipe only uses half the dough) Lightly coat a muffin tin with nonstick spray. On a lightly flowered surface, roll our your dough and using a round cutter (like a biscuit cutter), cut a dozen circles from the dough. Re-roll the dough scraps into a sheet and cut into ¼ inch strips. Press the rounds into the muffin cups. Place the pan and your lattice strips into the refrigerator to chill until firm. Preheat your oven to 350°F. In a medium bowl, add strawberries, sugar, and cornstarch; stir to combine, set aside. When dough is chilled: spoon two tablespoons of fruit filling into each pie shell, brush edges of shell with egg wash and then top with the lattice strips. Brush the lattice with egg wash and sprinkle with coarse sugar.

Bake until golden brown. This should take approximately 60 minutes. (Don't worry if strawberry oozes out the top) Gently loosen the mini pies from the tin (you may need to cut around edge with sharp knife) and remove while still hot, otherwise the juices can cause them to stick. Transfer pies to a wire rack and allow to cool completely. Serve at room temperature. The mini pies can be stored at room temperature, up to one day. Enjoy!