For the Pie Crust:
Combine flour, salt, and sugar in a large bowl. Mix ingredients with fork. Add melted butter. Using fingers, combine flour mixture with butter, so that it becomes crumbly in texture. Add in the shortening the same way, then add the water. Lastly, add the egg and make sure it's mixed well into the dough (not slimy). Divide the dough into 2 pieces, wrap in plastic wrap, and let rest in freezer for about 15 minutes, or until cool but not icy cold/frozen.

For the Strawberry Pie Filling:
Combine all ingredients in a sauce pan. Bring to boil with lid uncovered. When sugar-water starts to thicken, lower flame to medium. Continue to cook until it resembles a jelly/jam-like substance, but with the strawberries still intact (not mushy).

Assembling the pie:
When dough is cool, roll each ball out between two sheets of parchment paper. Roll dough into a circle. Spray pie pan and place pie dough in pie pan. Cut off excess edges with a butter knife. Place filling in pie pan. You can now do the same thing with the other ball of dough, then either cover the filling with the rolled out dough or make a lattice covering, using a pizza/pastry cutter.

Bake the pie covered with aluminum foil in a preheated 325 degree oven for 40 minutes. Then, uncover and continue baking for another 10 minutes. (Since this is a mini pie, you can place the pie pan in a larger cake pan to prevent the filling from overflowing onto the oven.)

For the Turnover:
Assemble all the ingredients on one side of the pastry 'circle'. Fold the other half of the circle over the contents. Pinch edges closed together with thumb. You can give the top of the pie shell an egg wash, or just sprinkle with vanilla-sugar or cinnamon and sugar.
Bake at 325 for about 25 minutes, or until edges turn a slightly golden brown color.

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