Preheat the oven to 375°F (190°C).

Roll out the refrigerated pie crusts on a lightly floured surface.

Slice the crust into square shapes that will fit into your muffin tin, aiming for about 4-inch squares.

Gently press the pie crust squares into the cups of the muffin tin.

In a bowl, mix together the chopped strawberries, granulated sugar, and vanilla extract until well combined.

Spoon the strawberry mixture into each pie crust cup, filling them about two-thirds full.

Using leftover pie crust scraps, cut smaller squares and place them on top of the filled cups, crimping the edges with a fork to seal.

Brush the tops of the cups with the beaten egg and sprinkle the coarse sugar over each one.

Bake for about 18-22 minutes or until they are golden brown.

Let cool for a few minutes before carefully removing from the muffin tin.