Step 1

Bring piecrust to room temperature. Unroll one piecrust on a floured surface. Using a 3 inch biscuit cutter cut crust into circles and place dough on a cookie tray. You should get about 10-12 circles.

Step 2

Repeat with remaining piecrust. Place trays of dough in the refrigerator to chill about for 15 minutes.

Step 3

In a bowl, stir together the chopped strawberries, jam, cornstarch, and sugar

Step 4

Preheat oven to Prepare egg wash by lightly beating together the egg and the water.

Step 5

Remove dough from refrigerator and place a spoonful of fruitfilling onto the center of one tray of dough. Brush edges with egg wash and place circles from second tray over each strawberry topped pie.

Step 6

Using a fork, crimp the edges to seal the pies. Generously brush the tops of each pie with remaining egg wash. Sprinkl with coarse sugar.

Step 7

Using a pairing knife, carefully cute 3 slits onto the tops of each pie. Bake pies for 12-15 minutes or until golden. Let cool completely.

Step 8

Dust cooled pies with powdered sugar