Make pie crust and refrigerate for at least an hour.
Preheat oven to 375. Roll out pie crust to 1/4 inch thick as you would for a pie.
Using a 5-inch round cookie cutter (glass, can..), cut out circles and place in each cup of a 12 cup muffin tin. You will probably have to roll the dough twice to get 10-12 of them. Return muffin tin to the refrigerator for at least 20 minutes.
Before making the filling, make your topping by combining flour, sugar, cinnamon and melted butter. Set aside.
Place strawberries in a medium bowl and toss with lemon juice, vanilla extract and vanilla bean (you can also use vanilla bean powder/paste). Gently mix in the sugar/cornstarch mixture and fill pies immediately. You might want to use your fingers to arrange the strawberries as you fill the cups to the top.
Generously top each with the crumble topping and bake on the lower third rack of the oven for about 35 minutes until juices are bubbling and crust is starting to brown.
WARNING: these get messy, but don’t worry! They will probably overflow but it makes them look delicious.
Let them cool in the muffin tin for about 20 minutes. Remove using a butter knife to gently free the edges and cool completely on a wire rack. Enjoy with whipped cream or ice cream for a perfect summer treat!