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To make the pastry: In a large bowl, toss together the crust mix and half of the cubed butter. Work the butter into the dry mix until everything is evenly crumbly.
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Add the remaining cubed butter, working it in but leaving it in larger, pea-sized pieces.
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Sprinkle the water over the mixture a tablespoon at a time, tossing with a fork as you go. Add enough water for the mixture to form a cohesive dough when squeezed.
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Turn the dough out onto a piece of parchment and fold it over onto itself once or twice. Pat the dough into a rectangle, cover it with a piece of parchment, and use a rolling pin to flatten it a bit.
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Roll the dough into an 8” x 16” rectangle. Refrigerate, uncovered, for 15 minutes to firm up.
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To assemble the hand pies: Cut the chilled dough into two 4" x 16" strips, then cut each strip into four squares, making a total of eight squares.
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Place a tablespoon of pie filling on the center of each square.
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Brush two adjoining edges of each square with some of the beaten egg/water mixture. Use a small offset spatula to fold half the dough over to make a triangle shape, pressing the edges together with a fork. Cut a slit in the top of each hand pie to vent steam.
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Transfer the hand pies, parchment and all, to a baking sheet. Refrigerate for 15 minutes for the dough to firm up. Preheat the oven to 400°F.
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To finish and bake the hand pies: Remove the hand pies from the refrigerator. Brush the tops with the remaining beaten egg and sprinkle generously with coarse sparkling sugar.
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Bake the hand pies for 26 to 28 minutes, until golden brown. Remove them from the oven and cool before glazing and serving.
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To glaze the hand pies: Stir together the confectioners' sugar and milk until smooth; drizzle over the cooled hand pies.
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Storage instructions: Store hand pies, well wrapped, at room temperature for up to two days; freeze for longer storage.