Family Tested & Approved
sugar, adjust to sweetness of berries
cinnamon, siagon if you have it
refrigerated pie crusts
Hull and slice 2 quarts fresh strawberries.
Place 1 quart of strawberries in a medium bowl and squash with your hands.
Add rest of sliced berries to bowl.
Add approximately 1 cup of sugar. Taste the berries first. Then, decide how much sugar is needed.
Roll pie crust (one at a time) into, as close as you can get, square. This recipe is rustic...not exact:)
Cut each pie into 4 squares.
Lightly spray muffin pan with oil spray.
Place pie crusts into muffin pan, making a deep well.
Fill pie crust bowls with berries. There will be leftovers. Save to put onto of pockets.
Twist ends of pie crust to form a purse. Sprinkle with nutmeg, cinnamon and sugar.
Bake according to pie crust package or until crust is done.
Remove purses from muffin pan and serve with remaining strawberries on top. Great with whipped cream or ice cream:)
Last Updated: Tue, May 19, 2015