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In a stand mixer or hand mixer, process butter, cream cheese and heavy cream until well combined. Add flour and salt, process until dough holds together and will form a ball. Turn out to floured surface and divide in two. Cover with plastic wrap and chill for 30 minutes.
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Chop strawberries and mix with sugar, salt and cornstarch. Allow to sit 5-10 minutes.
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Roll out dough into two 12-inch circles. Using a 5-inch bowl or biscuit cutter, cut into rounds. Balling up, rolling out and cutting out any excess dough.
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Drain strawberries slightly. Place 1 heaping teaspoon into each round. Wet finger with water and dampen edges of each round and fold over. Crimp with back of fork to seal.
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Beat egg and brush tops of each pie with a pastry brush. Cut slit in top of each pie with knife.
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Bake in a 400-degree oven for 20-25 minutes or until golden.
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Allow to cool and dust with powdered sugar if desired.