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6 individual pie shells, baked
1 1/2 cups ripe strawberries
1 cup sugar
1 cup water
4 tablespoons red currant jelly
1 tablespoon cornstarch


make a rich pie dough, see pastry. Chill. Roll 1/4 in. thick and cover inverted muffin tins. Prick several times with fork. bake in 350 degree F. oven 12 to 15 minutes. Add currant jelly, add cornstarch dissolved in little cold water. Stir constantly to boiling point. Then cook mixture over boiling water until it thickens. Cool. Fill pastry shells 2/3 full of sweetened ripe berries, or cook berries in hot syrup until tender then remove berries and cool. C over berries with cool syrup and cool

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