In a bowl mix slices of strawberries, granulated sugar, and lemon juice.
Pull out 3-4 small pie or tart pans (5-6” pans).
Take half the dough and roll it out onto a lightly floured surface. You want it about ⅛” thick.
Flip one of the pie pans upside down on the pie dough. Then take a butter knife or pizza cutter and cut about 1-1.5” of extra diameter around the entire circle of the pan. Add the pie dough into each pie pan.
Split the strawberry filling equally into each pan.
Take the remaining dough, roll it out, and cut lattice strips and/or shapes into the dough with a cookie or fondant cutter. Place them on top of the strawberries.
Brush on egg wash and if you want, sprinkle a few pinches of coarse sugar on top.
Place the pie pans onto a baking sheet. Cover with foil and place the pies into the oven and bake for 25 minutes. Remove the foil and bake for another 30-35 minutes until cooked (55-60 minutes total).
Remove from the oven and cool. You can add powdered sugar on top and serve with ice cream. Serve and enjoy.
Notes
* My recipe for homemade pie dough can be found through this link or through a search on my site.- I used two small fondant flower cutters and put a few cutouts on each pie.- My number one tip for pies is to place a baking sheet either directly under the pan/tin you are using for baking or on the rack below. That way if the filling starts to bubble over, it won’t end up on the bottom of the oven making a horrible smell and mess to clean up later. Store in an airtight container in the fridge for up to 1 week.