Thaw the ready-made pie crust, according to package directions. Preheat oven to 350℉. Line a baking sheet with parchment paper or a silicone baking mat.

Mix the eggs and water together in a small bowl. Stir until everything is blended.

Roll out one thawed pie crust with a rolling pin making sure it doesn't there are no holes or breaks in the dough. The crust should be between ¼” and ⅛” thick.

Cut 6-7 Christmas trees using a 4 inch Christmas tree cookie cutter or a Christmas hand pie molds or use whatever size you wish. Roll scraps to get the extra trees. Set aside.

Place trees on the parchment lined baking sheet and brush the egg wash along the edges of the dough, for a better edge seal of the pastry dough.

Spoon about 1 to 1 1/2 Tablespoons of strawberry pie filling into the center of each tree.

Roll out a second pie crust and cut out 6-7 more trees. Gently place the trees over the top of the filling.

Then use a fork to crimp the edges to seal, some of the filling may ooze out if you fill them too full for these mini hand pies.

Use a knife to cut 3 slits into the top of the pies. Brush the tops with the egg wash, then sprinkle with the coarse sugar or turbinado sugar, if desired. If glazing, you may not want to do the sugar on top.

Bake hand pies for about 20 to 25 minutes and the filling is bubbly, and the pies are golden brown.

Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling. Add a glaze, sprinkles and whatever you want to decorate your trees up, if you want to go all out!

To glaze tree hand pies, mix together the powdered sugar and milk to get a thick, yet runny glaze.

While the hand pies are still warm, coat with the glaze. You can coat the pies by drizzling the glaze over each pie or dipping each pie into the bowl of glaze using a large fork and add some festive sprinkles if desired quickly, as the glaze sets quickly. Serve immediately.