Hull and cut strawberries into small pieces. Mix them with the flour, sugar and pinch of salt. (You may want to increase the sugar depending on how sweet your berries are - next time I would add more sugar.)

Preheat the oven to 350º. In a large mixing bowl combine the flour, baking powder and salt. Add the shortening and cut it into the flour mixture with a pastry blender or mix it in with your hands until it is crumbly. Add the milk all at once and mix in with a spatula until it begins to come together.

Lightly flour your hands and the countertop and turn the dough out onto the countertop. Knead the dough ball, folding over 10 to 20 times. Using a rolling pin roll the dough to ⅓ to ½-inch thickness, then cut into rounds using a 2 ¼-inch ring. Roll each round as thinly as possible or to 5 to 6 inches in diameter.

Spoon 1 to 2 tablespoons of filling onto the dough, brush the edges of half of the dough lightly with the egg wash, fold over and seal the edges together with the tines of a fork, dipping it into flour as needed. Gently press down to flatten and evenly distribute the filling and snip or cut 3 slits in the top of the pie. Brush a little bit of egg wash on the outside of the pie and sprinkle with decorating sugar.

Place finished pies on an ungreased cookie sheet and bake for 25 to 30 minutes or until golden brown.