Strawberry Pie

Crust

• Mix flour and salt together, then add in the cubed butter gradually 'til the mixture looks like coarse crumbs.
• Next, add a ice water a little bit at a time until the dough is moist and able to be shaped into a ball. Cover with saran wrap and refrigerate until ready to use.
• Once the dough is ready to be worked with, roll it out 'til it's about 1/8 inch thick and with a small circular biscuit cutter, cut circles out of the dough.
• Place dough in a mini muffin tin. Use a fork to poke holes in each crust.
• Bake for 6-8 minutes in a 400 degree oven or until lightly golden.

Filling

• Bring cornstarch, water, and sugar to a boil and then continue stirring until the mixture has thickened (about a minute more after it has started boiling).
• Next, take it off the heat, and add in the gelatin and stir.
•  Place strawberries into each mini crust. Then spoon the gelatin mix over the strawberries. Refrigerate for about 30 minutes so that the pie will set up.

Pound Cake

• Cream butter and sugar together. Add the eggs one at a time. Lastly add in the vanilla.
• Mix flour, salt, and baking powder. Alternately mix flour and milk into the sugar mixture starting and ending with flour.
• Preheat oven to 325.
• Spoon a little bit of batter into the bottom of a regular sized muffin tin. Place the mini pie in the center, then spoon batter directly over it so that the pie is covered and no longer visible.
• Cook in oven for 30-40 minutes. Keep your eye on the cakes because it is a slow bake, but cake is temperamental and can brown very quickly!
• Top with whipped cream, if desired.