Ingredients
2 cups fresh strawberries, hulled and mashed
3/4 cup sugar
1/4 cup cornstarch
2 15 oz packages refrigerated piecrusts
vegetable oil
powdered sugar
flour
Directions
1) bring first 3 ingredients to a boil over medium heat, stirring constantly till thickened. cook completely (about 20 minutes)
2) unroll piecrusts on a lightly floured surface. cut into circles about 3 1/2 inches wide. moisten edges with water. place 2 teaspoons of cooled strawberry mixture into the center of each circle; fold piecrust over filling & press edges with a fork to seal.
repeat procedure with remaining piecrusts and strawberry mixture.
3) place pies in a single layer on a baking sheet and freeze for 1 to 8 hours.
4) pour oil to depth of 1 inch into a large heavy skillet; heat oil on medium heat. fry pies in batches, 1 minute on each side or unitl golden. drain on a paper towel; sprinkle with powdered sugar.
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