To make the crust, add 1 ½ cups of flour, salt and sugar to a food processor and pulse a few times to combine. 

Add the cubed butter to the food processor and pulse a few times until coarse crumbs form.

Add the remanning flour and pulse a few times until flour is evenly distributed.

With the motor running, pour iced water and pulse a few times until the dough just forms into large clumps. 

Turn out the dough onto a floured surface and gently knead until it comes together.

Divide the dough into 2 balls. 

Flatten each ball into disk. 

Wrap each disc with plastic wrap and refrigerate for at least 2 hours. 

Add the strawberries, sugar, vanilla and cornstarch to a bowl and stir to combine. 

Set aside. 

Preheat oven to 375ºF.

Lightly grease a muffin pan. 

On a lightly-floured surface, roll out one disk until it is 1/8 inch-thick.

Use a 4-inch biscuit cutter to cut out circles of dough. 

Re-roll any scraps to make more circles. 

Press each circle into a muffin tin.

Divide the strawberry filling between the pies.

On a lightly-floured surface, roll out the remanning disk or dough until it is 1/8 inch-thick.

Use a 3-inch biscuit cutter to cut out circles of dough. 

Re-roll any scraps to make more circles. 

Cut slits in the top of each circle or use a 1 inch heart or star cookie cutter to cut a small hole in the top crust. 

Press the circles on top of the pies.

Use a fork to seal the edges.

Brush the pies with beaten egg. 

Bake in preheated oven for 30-35 minutes or until golden.