• Before you begin: Make sure your butter is cold and cubed, and plan for the dough to chill for at least an hour and the filling to cool completely before you assemble.

Hand Pie Dough

• Combine the flour and salt in the bowl of your stand mixer fitted with the paddle attachment, or in a food processor.
• Add the cold butter and mix on low speed (or pulse, if using a food processor) until the mixture looks like coarse sand.
• Add the egg and ice water, mixing just until the dough comes together and sticks. Don't overwork it. Then flatten the dough into a disk.
• Wrap the dough tightly in plastic wrap and refrigerate for at least one hour before rolling it out and baking.

Fruit Filling

• Prepare your fresh fruit by chopping into small cubes (if needed) or use frozen fruit. No need to defrost.
• Place your fruit and butter in a large saucepan over medium-high heat until the butter is melted and bubbling.
• Add in your water (or juice), sugar, lemon juice, and salt and mix until combined. Bring to a simmer.
• Combine your cornstarch (or ClearJel) with your water and whisk to make a slurry. Pour into your simmering mixture and cook for 1-2 minutes. If you're using cornstarch, you only need to cook until it's clear.
• Once it has thickened, remove the filling from the heat and let it cool completely. Cover with plastic wrap to avoid forming a skin and set aside.

Assembly

• Line a large sheet pan with parchment paper.
• Let your dough stand at room temperature for 15 minutes to soften it.
• Dust your surface with flour, then begin pressing the dough with your rolling pin to start flattening it.
• Roll your dough out to ⅛ inch thick or about the thickness of a cake board. Thinner than you think. Thinner dough results in a crisper, crunchier crust for your hand pies.
• Cut your dough into 6 inch circles. I used a 6 inch cake board as a template or you can use a 5 inch circle cutter if you want smaller hand pies.
• Add 3 Tablespoons of filling to each 6 inch circle (1 Tablespoon for the 5 inch circles). Don't overfill, or they'll burst while cooking.
• Brush the outside edge with egg wash (one egg whisked with 1 Tablespoon of cold water).
• Fold the hand pie over and crimp with a fork to seal well.
• Use a knife or fork to make some vents on top.
• Brush the hand pies with more egg wash and place them onto a sheet pan lined with parchment paper. Chill for 20 minutes. Preheat your oven to 400º F while they chill.
• Bake for 20-25 minutes. They should be golden brown and the filling will just be starting to bubble.
• Let your hand pies cool for 10 minutes.
• While your hand pies are cooling, make your glaze. Just whisk the powdered sugar and lemon juice together until smooth.
• Use a pastry brush to brush the thin glaze over the hand pies and enjoy!