STRAWBERRY PIES
From 1915:
Bake small individual pies by putting a rich crust over the bottom of each little muffin pan. Bake crust to golden brown. Wash and stem berries; to each pint of berries add 1 cup of sugar, mash a little and set aside for 2 hours. When ready to serve fill crusts with berries, dot top with a little whipped cream, top with a big red berry and serve.
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