1-Spray a muffin tin with non-stick baking spray to keep the pies from sticking and ensure a clean release.

2-Unroll the dough and cut circles to fit each muffin cup using a cookie cutter, glass, or jar for a precise fit.

3-In a bowl, mix the 3 cups chopped fresh strawberries, 3/4 cup white granulated sugar, 1 tablespoon vanilla extract, zest and juice of half a fresh lemon, and 3 tablespoons cornstarch to create a vibrant filling.

4-Fill each dough-lined muffin cup three-quarters full with the strawberry mixture, leaving room for the top crust.

5-Top with pie crust in a basketweave pattern or as a full cover with vents cut for steam to let moisture escape.

6-Lightly brush the top crust with the 1 beaten egg for a golden, appealing finish that adds texture and shine.

7-Bake for 30 to 35 minutes until the crust turns golden and the filling bubbles, filling your kitchen with a sweet aroma.

8-Remove from the oven and cool in the muffin tin on a wire rack for at least one hour before serving to avoid any burns from the hot filling.