Preheat oven to 375 degrees F (190 degrees C). Chop the Fresh Strawberry (4 cup) and place in a mixing bowl. Set aside.
Add Milk (1/2 cup) and Distilled White Vinegar (3 tablespoon) to a bowl. Place in freezer to chill.
Measure the dry ingredients: All-Purpose Flour (2 1/2 cup), Whole Wheat Pastry Flour (2 1/2 cup), Salt (1 teaspoon), and Granulated Sugar (1/2 cup) into a bowl and stir well.
Slice the Butter (1 cup) into thin slices, and cut into the flour mixture with a pastry cutter, or use your hands to rub the flour into the butter until it is the consistency of moist sand.
Add the milk mixture, along with the Sour Cream (1/2 cup). Stir until dough clings together. If your flour mixture is still a little dry and crumbly, you may add a little more cold water until it all clings together nicely.
I always stir until mixture clings together, but not to over mix or over knead. Pat together and form into a nice ball.
Place on a floured surface and roll out into a rectangular slab about 1/8 of an inch thick. Cut out the circles with a biscuit cutter.
Place circles onto cookie sheets; fill each cookie sheet, leaving half of the dough for the top pastry.
For the filling, add Granulated Sugar (5 tablespoon) and All-Purpose Flour (3 tablespoon) to the sliced strawberries and stir until well mixed.
Add a spoonful of the filling to each circle of dough on your cookie sheet.
Top with another pastry circle. Press both sides together with a fork.
Cut a slit in the top of each with a knife, and bake for approximately 25 minutes or until slightly golden, with bubbly center. In the meantime, make the icing.
Mix together Powdered Confectioners Sugar (1 cup), Half and Half (2 tablespoon), and Vanilla Extract (1 1/2 teaspoon) adding more milk if you desire a thinner icing and less if you desire thicker.
Remove pies from oven, drizzle with icing and serve hot or cold.