If you find yourself with a random box of frozen pie crusts and a container of fresh strawberries, just do yourself a favor and throw them out. Remind me to do the same. On this particular Sunday evening, I felt compelled to throw something together and take advantage of the delicious strawberries hiding out in our fridge. I cruised the internet for a few minutes for inspiration and here's the end result: I can't stop eating all the pies.
2 pre-made pie crusts (or puff pastry), thawed
1 large egg, beaten
2 tsp. milk
Sugar, for garnish
1½ Tbs. cornstarch
1½ Tbs. warm water
2½ cups frozen or fresh strawberries (cherries are yummy, too!)
½ cup granulated sugar
1 tsp. lemon juice
Pinch of salt
1 tsp. vanilla extract
Prepare the filling by first mixing the cornstarch and warm water together in a small bowl. Set aside.
In a medium saucepan, combine the strawberries, ½ cup sugar, lemon juice and salt and cook over medium heat, about 5 minutes. Stir in the cornstarch mixture and bring to a boil, continuously stirring. Remove from heat and stir in the vanilla. Allow filling to cool to room temperature.
Line a large baking sheet with parchment paper or a silicone baking mat. On a lightly floured surface, roll out one pie crust. Using a pizza cutter or sharp knife, cut into 6 rectangles (3 bottom pastries, 3 top pastries). Transfer 3 of the bottom rectangles to the prepared baking sheet.
Whisk together egg and milk. Brush the bottom pastry rectangles with the egg wash. Spoon 2-3 Tbs. of the cooled strawberry filling onto each of the bottom pastry rectangles. Place a top pastry rectangle over the filling, lining up the edges. Crimp the edges with a fork to seal the pastry. Repeat until you have a total of 6 pastry pies.
Using a sharp knife, cut 2 slits in the top of each finished pastry. Brush the tops with the egg wash and garnish with sugar. Chill the pastries in the refrigerator for at least 25 minutes or up to 1 day.
Preheat oven to 375°F. Bake pastries for 25-35 minutes, or until the tops are golden brown. Remove from the oven and allow to cool on the pan until ready to handle and serve.