In 1-quart saucepan, stir together strawberries, granulated sugar and cornstarch. Heat to boiling over medium heat. Cook 1 minute, stirring constantly, until thickened. Remove from heat; cool completely.
Remove pie crusts from pouches; unroll on work surface. With 3-inch round cookie cutter, cut 9 rounds from each crust. Roll each round to 3 1/2-inch diameter; moisten edges with water. Spoon 2 teaspoons strawberry mixture in center of each round; fold over and press edges to seal.
Place pies in single layer on cookie sheet; freeze at least 1 hour.
In 12-inch 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.