Make the pie dough
Whisk the beaten eggs with the melted butter until fully incorporated. Add the Cravings Buttermilk Mochi Pancake & Waffle Mix and stir until a smooth dough forms. Transfer the dough to a piece of plastic wrap laid flat on the counter, shape into a disc, wrap tightly, and refrigerate until cold, about 30 minutes.
Make the jam
Combine all of the jam ingredients in a bowl (except the egg wash and sugar sprinkles) and mix well. Let the mixture sit to macerate for 5 minutes, then transfer to a saucepan set over medium heat.
Cook until the strawberries begin to soften and the mixture thickens, stirring frequently to prevent burning or sticking. Remove from the heat and refrigerate until cooled.
Roll out the dough
Lightly dust parchment paper with the pancake mix. Divide the chilled dough into quarters and work with one portion at a time, keeping the remaining dough covered with plastic wrap. Roll each portion between two sheets of parchment paper to just under ¼ inch thick. Repeat with the remaining dough.
Cut the dough into 8 rounds total, each about 4 inches in diameter. Place 2 tablespoons of jam in the center of 4 dough rounds. Brush the edges lightly with egg wash, then top with the remaining dough rounds and seal the edges using a fork. Brush the tops with egg wash and sprinkle lightly with sugar. Using a small paring knife, cut three small slits in the top of each pie to allow steam to escape during baking.
Bake in a preheated 425°F oven until golden brown, 7–9 minutes.
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