In a large mixing bowl, combine cottage cheese and stir until smooth texture. Add egg, white sugar, vanilla extract and salt. Blend to combine. Set it aside.
In a separate mixing bowl, combine flour (sifted) and butter using a pastry cutter. Blend until well combined.
Add this mixture to the earlier prepared cottage cheese mix. Blend to combine and start kneading the dough to form one large ball. The dough shouldn’t be sticky at this point so it will be easy to form one even dough ball.
Wrap the dough ball in plastic wrap. Refrigerate for 1 hour.
Meanwhile, prepare strawberries. Cut small ones into half or larger ones into 4 pieces. Chop pistachios.
After 1 hour, remove the dough ball from the fridge and plastic wrap. Cut into 4 sectors.
Preheat oven to 350 F.
Form 4 dough balls. Then, on a floured surface, roll each of the dough balls out to an even circles, about 7-8 in diameter.
Transfer the dough circles onto a baking sheet lined with parchment paper.
In the middle of the circles, sprinkle 1 teaspoon cornstarch and arrange strawberries (leaving a bit of space around the edges), top with brown sugar. Fold the edges up so it covers only the outside circle of the strawberry filling. Transfer to oven and bake for 25-30 minutes.
Remove from the oven and let the strawberry pies to cool a bit.
Garnish with pistachios and powdered sugar and serve!