Instructions

MAKE DOUGH:

1. In a bowl, whisk together flour, sugar and salt. Work in butter until medium size lumps form. Mix in egg and milk until dough is formed.
2. Divide the dough into two separate pieces and wrap in plastic wrap. Refrigerate for 1 hour.

MAKE FILLING:

1. Toss strawberries with lemon juice, then, let them sit for 5 minutes.
2. In a saucepan, over medium heat, add in strawberries, sugar and cornstarch. Cook mixture for 5-8 minutes until thicken., stirring frequently. Remove from heat and let it cool to room temperature.

ASSEMBLE PIES:

1. Preheat oven to 350 degrees. Line a flat rimmed baking sheets with parchment paper or slip mats.
2. On a well floured surface, roll out each piece of dough into about a 9 x 12 rectangle. Then, cut out 9 smaller rectangles from each larger rectangle.
3. Spoon equal amount of filling into 9 of the small rectangles. Then, brush sides with beaten egg.
4. With a sharp knife, cut small vents in the remaining 9 rectangles of dough. Place a vented dough on top of filling. Repeat with remainder of of vented dough rectangles.
5. Crimp the edges of each pie with a fork. Then, brush tops with beaten egg and if desired, coarse sugar.
6. Place on prepared baking sheet and bake 25-28 minutes or until brown. Let them cool 20-30 before removing from baking sheet.
7. Refrigerate leftovers