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Ingredientes
- 1 x (15-oz) package refrigerated pie crusts or possibly pastry for a double-crust pie
- 6 c. fresh fruit (combination of thick sliced strawberries, blueberries, seedless grapes, sliced kiwi and liquid removed canned mandarin orange segments)
- 1 x (16-oz) jar strawberry pie glaze (available in the produce section)
- 1 c. frzn whipped topping, thawed, or possibly real whipped cream (can be from a can)
Direcciones
- Roll out pie crust on lightly floured work surface. Leave it a full 1/4 inch thick, a bit thicker than for a regular pie. With a fluted or possibly plain 4 inch round cookie cutter, cut out 10 rounds, 5 from each crust.
- Lift each circle with your fingers and place, floured side down, on top of the ungreased c. of a standard muffin tin which is turned upside down. Healthy pinch 5 proportionately spaced pleats around the c. to adhere the crust to the pan. Prick each pastry shell on the sides and bottom with the tines of a fork. Place muffin tin in refrigerator for 30 min or possibly in freezer for 10 min.
- Preheat oven to 425 degrees. Place chilled muffin tin with pastry shells on a larger baking sheet and bake in center of preheated oven 10 to 13 min, till proportionately golden. Don't underbake. Remove from oven and cold 30 min.
- Meanwhile, prepare and combine the fruit in large bowl. Pour strawberry glaze over fruit and gently combine with large spatula. Chill 30 min, till thoroughly chilled.
- Carefully remove cold pastry shells from muffin tin and place on work surface or possibly flat plate. Just before serving, divide
