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1
Put an oven rack in the center of the oven.
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2
Preheat the oven to 375 degrees F.
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3
For the crust: Spray a 12-count nonstick mini-muffin pan with vegetable oil cooking spray.
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4
Put a strip of parchment paper, 1-inch wide and 5-inches long into each muffin cup, allowing the excess paper to overhang the sides of the cups.
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5
Unroll the pie crust and using round cookie cutters, cut out 12 (3-inch) circles and 12 (2-inch) circles of dough.
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6
Lightly press the 3-inch circles of dough into the bottom and sides of the prepared muffin cups.
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7
For the filling: In a small bowl, whisk together the honey, lemon juice, arrowroot, and orange zest until smooth.
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8
Stir in the strawberries.
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9
Spoon the filling into the muffin cups and using a pastry brush, lightly brush the edges of the dough with beaten egg.
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10
Put the 2-inch circles of dough on top.
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11
Using the tines of a fork press the edges of the dough together to seal.
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12
Lightly brush the tops of the pastry with the beaten egg.
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13
Using the tip of a knife, make a 1/4-inch wide slit in the center of each pie.
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14
Bake until the crust is golden, about 14 to 15 minutes.
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15
Remove from the oven and cool for 30 minutes.
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16
Using the overhanging parchment paper as handles, remove the pies from the pan.
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17
Remove the parchment paper and serve.
