Fried Strawberry Pies
First-Place Winner Felicia Dewberry, Clay County
2 cups fresh or frozen strawberries, mashed
¾ cup sugar
¼ cup cornstarch
1 (15 oz.) package refrigerated pie crusts
Combine first three ingredients in a saucepan. Bring strawberry mixture to a boil over medium heat. Cook, stirring constantly, 1 minute or until thickened. Cool completely.
Roll one piecrust to press out fold lines; cut into nine circles with a 3-inch round cutter. Roll circles to 3 ½ inch diameter; moisten edges with water. Spoon 2 teaspoons strawberry mixture in the center of each circle; fold over, pressing edges to seal. Repeat with remaining piecrust and strawberry mixture. Place pies in a single layer on a baking sheet and freeze at least 1 hour. Pour oil to a depth of 1 inch into a large heavy skillet; heat to 350 F. Fry pies, in batches, 1 minute on each side or until golden. Drain on paper towels; sprinkle with powdered sugar.