Preheat your oven to 400ºF and line a large sheet pan with parchment paper
Let your dough stand at room temperature for 15 minutes to let it soften a bit
Dust your surface with flour. Begin by pressing your dough with your rolling pin to start flattening it.
Roll your dough out to 1/8 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" circles. I used a 6" cake board as a template or you can use a 5" circle cutter if you want smaller hand pies.
Fill your 6" hand pie with 3 tablespoons of fruit filling (5" circles take 1 heaping Tablespoon). Do not overfill.
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.
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!
These hand pies taste best the day they are baked but will last for three days in an airtight container in the fridge or frozen for up to 2 months.