sugar, adjust to sweetness of berries
cinnamon, siagon if you have it
refrigerated pie crusts
1Hull and slice 2 quarts fresh strawberries.
2Place 1 quart of strawberries in a medium bowl and squash with your hands.
3Add rest of sliced berries to bowl.
4Add approximately 1 cup of sugar. Taste the berries first. Then, decide how much sugar is needed.
5Roll pie crust (one at a time) into, as close as you can get, square. This recipe is rustic...not exact:)
6Cut each pie into 4 squares.
7Lightly spray muffin pan with oil spray.
8Place pie crusts into muffin pan, making a deep well.
9Fill pie crust bowls with berries. There will be leftovers. Save to put onto of pockets.
10Twist ends of pie crust to form a purse. Sprinkle with nutmeg, cinnamon and sugar.
11Bake according to pie crust package or until crust is done.
12Remove purses from muffin pan and serve with remaining strawberries on top. Great with whipped cream or ice cream:)
Originally Posted: Tue, May 6, 2014