Instructions

1. Whisk together the flour, salt, and baking powder, then cut in the butter, until you have a crumbly mixture.
2. The butter should be in large, pea-sized pieces.
3. Stir in the Greek yogurt, the dough will be sticky and still a little crumbly.
4. Turn the dough out onto a floured work surface and knead for a minute until it comes together. Shape the dough into a log, and then roll it into roughly an 8" x 10" rectangle.
5. Dust both sides of the dough with flour, and fold it in three.
6. Flip the dough and roll it again into an 8" x 10" rectangle; folding into three again.
7. Wrap the dough and refrigerate for 30 minutes before using.
8. In a medium sized saucepan add the strawberries, sugar, corn starch and lemon juice and cook for about 5 minutes, until thickened; set aside to cool.
9. Preheat your oven to 425º and line a baking sheet with parchment or a baking mat.
10. Roll the dough out to 1/4" thick and cut it into 8 even rectangles or 8 circles using a 5" cutter.
11. Fill 4 of the cut dough with a heaping Tbs of the filling and brush beaten egg around the edges, place a second cut dough on top and using a fork crimp the edges together.
12. Cut vent holes in the top of each pie, brush with egg and sprinkle with coarse sugar.
13. Bake for 18-20 minutes until golden brown, remove from the oven and cool on the pan 5 minutes; serve warm.