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1. Wash the strawberries thoroughly under cold water. Hull them by removing the green tops and slice them into small pieces to yield about 2 cups of diced strawberries.
2. In a medium-sized mixing bowl, combine the diced strawberries with 1/2 cup of granulated sugar to draw out the juices.
3. Add 1 tablespoon of cornstarch to the bowl to thicken the filling as it cooks.
4. Stir in 1 teaspoon of vanilla extract and 1 tablespoon of lemon juice to enhance the flavor.
5. Mix gently until the strawberries are well coated, then set aside to macerate for about 15-20 minutes.
6. Preheat your oven to 400°F (200°C).
7. If using store-bought pie crusts, let them come to room temperature. If making your own, prepare and roll it out on a lightly floured surface.
8. Roll the pie crust to about 1/8-inch thickness and cut out circles about 4-5 inches in diameter. You should get about 8-10 circles.
9. Gather scraps and re-roll to cut out additional circles as needed.
10. Place 1-2 tablespoons of the strawberry filling in the center of a pie crust circle.
11. Moisten the edges with a little water to help seal.
12. Place another pie crust circle on top and press down gently around the edges. Use a fork to crimp the edges for a decorative touch.
13. Repeat with remaining circles and filling until all hand pies are assembled.
14. Place assembled hand pies on a baking sheet lined with parchment paper.
15. In a small bowl, whisk together the beaten egg and 1 tablespoon of milk for the egg wash.
16. Brush the egg wash over the tops of each hand pie.
17. Cut a few small slits in the top of each hand pie to allow steam to escape.
18. Bake in the preheated oven for 20-25 minutes or until golden brown.
19. Remove from the oven and let cool slightly before dusting with powdered sugar, if desired.

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