Preheat oven to 425°F. Line a rimmed baking sheet with parchment or a silicone baking mat.

Toss the first 3 ingredients in a bowl and set aside.

Roll pie crust on a parchment-lined or floured surface.

Take one 4-inch round cookie cutter (or the top of a drinking glass) and cut out circles out of the pie crust. Or use whatever shape cookie cutter you want!

Place 1 heaping tablespoon of the strawberry mixture in the center of half of the cut outs. To prevent the juice from seeping out the sides of the pastries add less of the juice and more of the pieces of strawberry.

Dip your finger in a bowl of water and brush just the outside border of each cut out. Place a cut out of dough over the strawberry mixture and press to adhere or use the tines of a fork to press and seal the dough to each other.

Transfer the hand pies to the prepared baking sheet.

Continue to make the remaining hand pies.

Use a toothpick to poke 3-4 holes in the top of each turnover and brush with the yolk wash. If anyone in your home has an egg allergy you can skip the egg wash.

Bake for 15 minutes, until crust is golden brown. Allow to cool on baking sheet for 10 minutes and then serve.