Mix together the strawberries, sugar, cornstarch, and ginger. Set aside.
Roll out the pie crusts and, using a 3″ heart-shaped cookie cutter, cut 14-16 hearts.
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.
Repeat for all the cutouts; place on a parchment covered baking sheet.
Brush the tops of each pie with the egg wash, and sprinkle turbinado sugar on each.
Bake at 425 degrees for 20 minutes, or until golden brown.
Cool on a wire rack.