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1
For the crust, combine flour, salt, and sugar in a food processor; pulse 10 times. Add frozen butter and process until mixture resembles coarse meal. Place food processor bowl (with flour mixture) into the freezer to chill for 15 minutes.
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2
Place bowl back on the processor; combine vodka and water and add slowly through the food chute, pulsing just until combined (when large lumps form). Gently pat lumps of dough into a ball; wrap in plastic wrap and chill in the refrigerator for 1 hour. At this point, dough can be frozen up to a month.
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3
Divide refrigerated dough in half. Roll out one half on a lightly floured board to 1/8-inch thickness. Use a 5-inch round cutter to cut out 6 circles of dough (I used a 5-inch round plate and cut around the circumference). Place the circles on a parchment-lined baking sheet and chill in the refrigerator for 1 hour. Repeat the rolling, cutting, and chilling process with remaining dough.
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4
For the filling, combine strawberries, sugar, water, and lemon zest in a medium saucepan over medium-high heat. Bring to a boil, stirring constantly, then reduce heat to low and simmer mixture for 20 minutes or until thickened. Remove from heat and stir in vanilla; let cool to room temperature. Strain off excess liquid.
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5
Preheat oven to 425u00b0F. Remove chilled dough from the refrigerator and let stand 2 to 3 minutes, until pliable. Spoon a tablespoon of filling into each circle of dough. Fold circle over and seal, using the back of a fork to press the edges of the dough together. For the egg wash, whisk together egg yolk and water in a small bowl; brush pies evenly with mixture. Cut one slit across each pie; place pies back onto parchment-lined baking sheet. Bake 14 to 16 minutes or until lightly browned. Cool slightly on a wire rack before serving.
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6
Crust recipe adapted from Cooking Light.
