Freeze the pies before frying to prevent the crusts from disintegrating in
the hot oil. Hide one for yourself before they all get away.
2 cups fresh strawberries mashed
3/4 cup sugar
1/4 cup cornstarch
1 15 ounce package refrigerated pie crusts vegetable oil powdered sugar
Combine first three ingredients in a saucepan. Bring strawberry mixture to a
boil over medium heat. Cook stirring constantly 1 minute or until thickened.
Cool completely. Roll one pie crust to press out fold lines. Cut in to nine
circles with a three inch round cutter. Roll circles to 3 1/2 inch diameter.
Moisten edges with water. Spoon 2 teaspoons strawberry mixture in the center
of each circle. Fold over; pressing edges to seal. Repeat with remaining
pie crust and strawberry mixture. Place pies in a single layer on a baking
sheet and freeze at least 1 hour. Pour oil to a depth of 1 inch in to a
large heavy skillet. Heat to 350 degrees. Fry pies in batches 1 minute on
each side or until golden. Drain on paper towels. Sprinkle with powdered
sugar.
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