Preheat your oven to 400 degrees, prepare a cookie sheet with a Silpat and set aside.
Get a small bowl, mix all your strawberry filling together, and set it aside.
Make your pie crust. Start by taking a medium bowl. Add the flour, salt, and sugar- mix well. Then add your oil, mix with a wooden spoon. Then add your 4 TBs of ice water and mix until it's smooth and not dry, but not wet. Divide the dough into two small balls. Keep one ball in the bowl and the other place on a Silpat. Grab a sheet of saran wrap and place it over your dough ball, then roll over the saran wrap (to prevent sticking), roll until it's pretty thin, but not too thin that it will break. Then take the largest cup mouth you have. I used an oversized coffee mug; mine is about 4 inches. And make circle cuts like you would for sugar cookies. Then take your filling and put 1-2 TB of filling, not too much that it won't close. Then fold it over itself and crimp the edges with a fork. Take a spatula and move the hand pie to the prepared baking sheet. Make a slit or holes on the top of the hand pie, so it has space to vent while cooking—repeat with the remaining dough and second dough ball. You can add a cute little dough cut out on the top of the pie if you have extra and want to. Brush the tops with some plant milk before going into the oven.
How many hand pies you get will depend on how thin or thick you want your dough. Mine cooked through in around 15-20 minutes, depending on the thickness.
While they are cooking, make your glaze. Once they have been sitting for about 10-15 minutes, drizzle your glaze over them. The flavors are best after these sit for an hour or two.