Preheat oven to 425F, grease muffin tins.

In a large mixing bowl, mix together flour, shortening, sugar, and salt. Using a pastry cutter blending it all together until crumbly.

In a small bowl, mix the water and egg, then blend into the flour mixture. Chill in the refrigerator until ready to use.

Grab a 4 inch round cookie cutter or a bowl. Roll out the pie crust to about 1⁄4 to 1⁄2 inch thick and cut into circles using the cookie cutter or bowl.

Place the pie crusts in the greased muffins tins and bake for 8­ -10 minutes.

To make the STRAWBERRY FILLING, Place some white chocolate chips in the pie crusts.

Add the strawberries and sugar in a saucepan over a medium low fire. Bring it to a boil and stir frequently.

In a small bowl, whisk together water and cornstarch, then gradually stir in the cornstarch mixture into boiling strawberry mixture. Reduce the heat and simmer until it’s thickened which takes about 10 minutes.

Pour mixture into the muffin tins. Chill and then serve with whip cream.