Rinse and hull the strawberries. Dice into small pieces. Rinse the rhubarb stalks. Remove leaves as they are toxic. Dice the rhubarb stalk into small pieces.
Place chopped strawberries, rhubarb, and sugar in a medium saucepan. Cook over medium heat, stirring frequently, until the mixture breaks down and begins to simmer.
Reduce heat to low and continue cooking for approximately 20-30 minutes, stirring occasionally until mixture is a jam-like consistency with small pieces of fruit.
Combine cornstarch and water in a small bowl. Add it to the strawberry rhubarb pie filling and stir. Continue cooking for 2-3 minutes until pie filling has thickened.
Prepare pie crust. If using refrigerated pie crust, set it out prior to preparing pies so that it can come to room temperature, making it easier to work with.
Roll out pie crust to ⅛″ thick on a sheet of parchment paper or a lightly floured surface. Use a large cookie cutter or an inverted bowl to cut out circles from the pie crust.
Cut rounds from all of the pie crust. Gather the leftover scraps of crust and re-roll to continue cutting out circles.
Spoon some of the pie filling into the center of each round. We used ⅛ cup in these 6″ rounds.
Moisten the edge of the crust with water. Fold the hand pie in half and press the crust together along the edges to make half-moons.
Check the temperature of your fry oil to make sure it is at a steady 375°F. Carefully drop the hand pie into the hot oil and cook for a couple minutes on each side, until the pie is deep golden brown.
Lift the cooked hand pie from the oil and set on several layers of paper towel or some brown paper bags to soak up the excess oil.
Whisk together powdered sugar, milk, and corn syrup in a small bowl until the sugar is fully dissolved.
Use a pastry brush to coat the hand pies with the glaze. The glaze will go on easiest while the pies are still warm.
Hand pies are ready to eat as soon as the glaze sets, about 10-15 minutes. Consider serving with a side of vanilla ice cream.