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 piecrusts
How to Make It
Combine first 3 ingredients in a saucepan. Bring strawberry mixture to a boil over medium heat. Cook, stirring constantly, 1 minute or until thickened. Cool completely.
Roll 1 piecrust to press out fold lines; cut into 9 circles with a 3-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 piecrust 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 into a large heavy skillet; heat to 350°. Fry pies, in batches, 1 minute on each side or until golden. Drain on paper towels; sprinkle with powdered sugar.