Ingredients  
1 1/2  cups strawberries, hulled and cut in half or quarters, depending on size 
2  tablespoons granulated sugar    
1  tablespoon cornstarch 
All-purpose flour, for work surface    
1/2  recipe Pâte Brisée    
1  large egg, lightly beaten 
Sanding sugar, for sprinkling 

Directions
1. Preheat the oven to 425°. Line a baking sheet with a Silpat (a French nonstick baking mat). In a medium bowl, add strawberries, sugar, and cornstarch; stir to combine, set aside.
 
2. On a lightly floured work surface, roll dough into a large rectangle, about 1/8-inch-thick. Using a 5-inch cookie cutter, cut out 6 rounds. Transfer rounds to prepared baking sheet. 

3. Place about 2 tablespoons of the strawberry mixture onto one-half of each round. Lightly brush egg around the edge of the covered half of each round. Fold remaining dough over to enclose, forming a half moon. Gently press edges together to seal. Brush the tops of each pie with egg. Using a paring knife, slash the top of each pie. Sprinkle generously with sanding sugar.
 
4. Bake until golden brown, 20 to 25 minutes. Transfer pies to a wire rack to cool slightly before serving. Or let cool completely, and store in an airtight container at room temperature up to 4 days.  Makes 6.
 
Source:  www.marthastewart.com