In large saucepan, combine the strawberries, sugar and cornstarch and bring to a boil over medium heat. Cook the mixture for 1 minute stirring constantly or until thickened.
Roll out the piecrust and make 9 circles with a 3-inch round cutter and roll the circles into a 3 1/2-inch diameter. Moisten the edges with water and spoon 2 teaspoons of the mixture in center and fold over. Press the sides together to seam the edges. Repeat for remaining circles.
On a baking sheet, place the pies in a single layer and freeze for 1 hour.
In a large heavy skillet, pour oil to a 1" depth. Heat the oil to reach 350*. Fry the pies in batches for 1 minute on each side or until golden brown. Drain the pies on a paper towel and sprinkle with the powdered sugar.