In 2-quart saucepan, stir together strawberries, granulated sugar and cornstarch. Heat to boiling over medium heat. Cook 1 minute, stirring constantly, until thickened. Cool completely.
Remove pie crusts from pouches; unroll on floured work surface. With 3-inch round cutter, cut 9 rounds from each crust. Roll rounds to 3 1/2-inch diameter; moisten edges with water. Spoon 2 tablespoons strawberry mixture on half of each crust round. Fold untopped half of round over filling; press edges with fork to seal. Place pies in single layer on ungreased cookie sheet. Freeze at least 1 hour.
In large heavy skillet, heat 1 inch oil to 350°F. Fry pies in batches 1 minute on each side or until golden. Drain on paper towels; sprinkle with powdered sugar.