Mix together the strawberries (1.5 cups), sugar (2 tablespoons), corn starch (1 tablespoon), and ginger (1 tablespoon). Set aside.
Roll out the pie crusts and, using a 3" heart-shaped cookie cutter, cut 8 hearts (more if you're able to).
In the center of one cut-out, place about 2 tablespoons of the strawberry mixture. Brush the edges with the egg wash, then put another cut out on top. Use a fork to seal the edges, and pierce the top in a criss-cross with a sharp paring knife.
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