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Steps
1
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.
2
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.
3
Place pies in single layer on cookie sheet; freeze at least 1 hour.
4
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.
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To Freeze: Prepare recipe as directed through Step 3. Transfer frozen pies from cookie sheet to resealable freezer plastic bag; freeze up to 1 month. Proceed with Step 4.
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Nutrition Facts
Serving Size:1 Serving
Calories
170
Total Fat
10g
0%
Saturated Fat
2 1/2g
0%
Sodium
115mg
0%
Total Carbohydrate
22g
0%
Dietary Fiber
0g
0%
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1/2 Other Carbohydrate; 2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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