1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Shape the dough into a disk, cover in plastic wrap and place in refrigerator until firm, for 1 hour or overnight.

2. Combine berries and sugar and let sit about 15 minutes so that juice can be released from berries. Drain juice, reserving . cup juice. Place juice, berries, lemon juice and corn starch in a pot over medium heat. Cook for about 5-7 minutes or until berries are slightly soft and filling has thickened.

3. Let cool.

4. Roll the dough out onto a floured surface until dough forms an approx. 10-inch round circle. With a 4-.” round cutter, cut as many circles as possible out of dough (you should get at least 12).

5. Place one circle of dough on a plate and brush one side with egg white before adding filling. Place 1 Tbsp. of strawberry filling on dough, fold over and seal edges by pressing them with a fork. Cut small vent holes in top of each hand pie.

6. Place in freezer on a parchment lined baking sheet and cover with plastic wrap for a minimum of 30 minutes. Preheat oven to 375 degrees. Take hand pies out of freezer, remove plastic wrap and brush the top and edges of hand pie with egg white. Sprinkle top of pie lightly with turbinado sugar. Place in 375-degree oven, on middle rack and bake 30 minutes or until top and bottom of hand pies are golden brown.