2 packages of YES!Berries strawberries, hulled, washed and finely cut
1 ½ tbsp cornstarch
1 tbsp white sugar
2 Store bought pie crusts (package of two, sold in the refrigerated section)
1 tbsp cream (Ideally 35%)
Preheat oven to 350°F. Line 2 baking trays with parchment paper.
In a small bowl, combine your finely cut strawberries with the cornstarch and white sugar. Set aside while you prepare your pastry.
On a clean, dry surface, roll out the pastry using your hands. Score to cut into quarters.
Crack the egg into a small bowl and add cream. Whisk together, then using a pastry brush, lightly moisten all edges; around the outside of the pastry and along the cut lines.
Equally, divide and spread the berries in the middle of each pastry piece. Leave a generous border to allow the pastry to stick together. Fold each quarter in half to make the pies, and press the edges together. Use a fork to press and seal all of the edges. Cut a small vent into the top of each pie to allow steam to escape. Lightly cover the tops of each pie with the egg-cream mixture.
Bake for 20 minutes until lightly golden. Note the filling is very hot when it first comes out of the oven. Let the pies cool before eating to prevent burns.
Before baking, sprinkle 1 tbsp coarse sugar over pies to create an even more rustic appearance.