Preheat oven to 400 degrees.
Carefully roll out two pie crusts on an even surface. Using a 6-inch round cookie cutter, cut 4 round pie crusts out of the dough. Note, if you do not have a cookie-cutter, you can also use a lid from a plastic or glass container.
Carefully place each dough round into the center of each tart pan. Gently press the dough into the sides and bottom of the pans to ensure they fit perfectly.
Using a star shapped cookie cutter, cut out star shapes from the remaining cuts, varying the sizes.
Place both your mini tart pans and any star cutouts on a baking sheet lined with parchment paper. Cook for 10-12 minutes or until golden brown. Note, because the stars are smaller, they will cook faster than the pies. I recommend checking on them regularly to ensure they do not overcook.
In a saucepan over medium heat, add water, strawberry gelatin (Jell-O), sugar, and cornstarch and stir regularly until the mixture is well combined. After 3-4 minutes, remove the pan from the heat and place it in an ice bath or refrigerator to allow the mixture to solidify slightly. Stir regularly while cooling.
Remove the pie crusts from the oven when golden brown and allow them to cool completely. Once cooled, add fresh chopped strawberries to the middle of the pie shells filling to the edges.
When the gelatin has cooled slightly, carefully add to the middle of each pie shell, as well. Be sure to fill in all of the tiny crevasses between the sweet strawberries. Place in the refrigerator until the gelatin is set.
When you are ready to serve, add a few blueberries (optional), star cookie cutouts, and a generous scoop of Hudsonville Ice Cream.