Strawberry Hand Pies

Strawberry water

1. Add quartered strawberries to a saucepan along with one cup of water.
2. Bring the strawberries and water to a boil, then boil for two minutes. While the strawberries are boiling, press them up against the sides of the pan to release their juices with a fork.
3. Place a bowl under a strainer to catch the water then strain the strawberries – saving the water for later!

Strawberry Filling

1. In a small bowl, mix together the salt, sugar, and cornstarch, stirring until there are no clumps.
2. Combine the salt and sugar mixture, strawberry water, and lemon juice in a small saucepan. Turn the heat to medium and continually whisk the mixture on medium heat until it starts to thicken and it turns clear, about 3-5 minutes.
3. Once the strawberry filling has thickened, remove it from the heat. Add in the chopped strawberries and stir gently to mix them into the filling.

Hand Pies

1. Preheat the oven 450 degrees then line a baking sheet with parchment paper.
2. Roll out one of the pie crusts flat on the parchment paper, then using a cookie cutter or biscuit cutter, cut out your shapes. If you have any remaining dough, put it back into a ball, roll it, and cut it out again. After the shapes are cut out, place them onto the parchment-lined baking sheet.
3. Roll out the second pie crust and cut out the shapes this time leaving the pie crust on the counter after you cut them out.
4. Whisk the egg in a small bowl to form an egg wash.
5. Add two teaspoons of the strawberry pie filling on top of each pie crust shapes on the baking sheet, leaving space around the edge to add on the top pie crust. Brush the egg wash onto the outer edge of the pie crust with a pastry brush, outside of the filling.
6. Gently place the top pie crust onto the pie filled shape on the baking sheet. Use just the top edge of a fork to press the shapes together to seal the pies.
7. Use a fork again to poke little holes on top each pie. This will allow steam to escape and lets the pie crust get crispy. Brush edges of dough and the top of the pie crust with leftover egg wash. Lightly top each pie with a sprinkle of coarse sugar.
8. Bake in the oven for five minutes or until the tops are golden brown. Take them out of the oven and let them place them onto a cooling rack to allow them to cool. 

Icing

1. In a medium bowl, whisk together the powdered sugar and milk until smooth.
2. Immediately drizzle icing onto the pies.
3. Let the icing set on the pies then serve!