Preheat the oven to 400°F and lightly grease a standard cupcake tin to prevent sticking.

Remove the stems from the strawberries and dice them into small, even pieces for consistent filling.

In a small bowl, mix together the diced strawberries, sugar, and cornstarch until evenly coated. Set aside while you prep the crusts.

Unroll the refrigerated pie crusts on a clean surface. Using a mason jar lid or round cookie cutter, cut out circles in the pie crust.

Gently press one crust circle into each cupcake tin cavity, shaping them into mini crusts.

Spoon a generous amount of the strawberry mixture into each crust, filling just below the top edge.

Bake for about 35 minutes, or until the crusts are golden and the filling is bubbly.

Let the mini pies cool in the pan for several minutes, then carefully remove them.

Serve warm or at room temperature, topped with whipped cream if desired.