Preheat the Oven: Begin by preheating your oven to 400°F (200°C). Line two baking sheets with parchment paper and set them aside.

Prepare the Egg Wash: In a small bowl, whisk together one large egg and one tablespoon of water until fully combined. Set the egg wash aside for later use.

Roll Out the Dough: Lightly dust your work surface with all-purpose flour. Roll out the two prepared pie crusts onto the floured surface. If using homemade dough, roll it to approximately 13 inches in diameter.

Cut the Dough: Using a 3.5-inch heart-shaped cookie cutter, cut out 24 pieces from the rolled dough. Each crust should yield about 8 cut-outs initially. Gather the remaining dough scraps, gently roll them out again, and cut additional pieces as needed. You will require 12 cut-outs for the bottom crusts and 12 for the tops.

Vent the Top Crusts: Using a fork, prick the 12 top crust pieces to create small vents. This step allows steam to escape during baking, preventing the pies from bursting.

Assemble the Pies: Place the 12 bottom crust pieces on your work surface. Spoon one tablespoon of strawberry jam into the center of each piece. Carefully place the pricked top crusts over the jam-filled bottoms. Use a fork to crimp and seal the edges securely.

Apply the Egg Wash: Lightly brush the tops of each assembled pie with the prepared egg wash. This will give the pies a golden, glossy finish once baked.

Bake the Pies: Using a flat spatula, transfer the pies to the parchment-lined baking sheets, ensuring they are evenly spaced. Bake in the preheated oven for approximately 20 minutes, or until the pies are golden brown.

Cool the Pies: Once baked, remove the pies from the oven and transfer them to a wire cooling rack. Allow them to cool completely before adding the glaze.

Prepare the Vanilla Glaze: In a medium bowl, combine one cup of powdered sugar, two tablespoons of milk, and one teaspoon of vanilla extract. Whisk until the mixture is smooth and forms a thick but pourable glaze.

Glaze the Pies: Drizzle the vanilla glaze over the cooled pies using a spoon or piping bag. Allow the glaze to set for approximately two hours before serving.