Instructions

• Preheat your oven to 375°F for a crispy, golden crust.
• Toss chopped strawberries with 2 tablespoons sugar and set aside to soften and sweeten.
  2 cups Strawberries, 3.5 tablespoons Granulated sugar
• Beat cream cheese with remaining sugar and vanilla extract until smooth and creamy.
  8 ounces Low-fat cream cheese, 1 teaspoon Pure vanilla extract, 3.5 tablespoons Granulated sugar
• Roll out pie crust on a floured surface and cut into 4-inch circles using a biscuit cutter or glass.
• Place about a tablespoon of cream cheese mixture and a tablespoon of sugared strawberries in the center of each crust circle.
  2 cups Strawberries, 8 ounces Low-fat cream cheese
• Fold crust over to form a half-moon shape and press edges tight; crimp with a fork to seal.
• Line a baking sheet with parchment paper and place pies evenly spaced on it.
• Brush tops with whisked egg and cut a small slit in each to vent steam.
  1 Egg
• Bake pies for 20 to 25 minutes until crust is golden brown and filling is bubbling slightly.
• Remove from oven and let pies cool slightly before serving warm.
• For pressure cooker natural release, allow about 10 minutes to help crust settle perfectly.