14 Tablespoon Danish Creamery Butter with Sea Salt, cold, cut into ½” cubes
½ cup ice water, plus 1-3 Tablespoons more as needed
⅓ cup strawberry jam
1 large egg, beaten with 1 teaspoon water, for egg wash
Turbinado sugar, for topping
Combine flour, salt, and butter in a large bowl and toss together with your hands. Break up and smash the butter into small pea-sized lumps, working quickly so it stays cold.
Sprinkle ice water over the mixture and stir with a fork to evenly distribute it. Knead the dough in the bowl until it starts to come together, adding a few more Tablespoons of cold water if needed.
Turn the dough out onto the table, divide in half, and shape the dough into two 1 inch thick disks. Wrap disks in plastic wrap and chill for at least 1 hour and up to 3 days.
On a well-floured surface, roll out dough to about ⅛ inch thick. Use a 3-inch biscuit cutter to cut out as many circles as you can, about 32 total. Combine and re-roll scraps no more than twice to keep the dough flaky and tender. Transfer pie crusts to two parchment paper-lined baking sheets and refrigerate about 10 minutes.
Spoon ½ teaspoon of jam in the center of the dough, brush edges with egg wash and fold the dough over the jam to form a half-moon shape. Press the tines of a fork along the seam to seal the edges. Repeat with remaining dough circles.
Brush the tops of the hand pies lightly with egg wash and sprinkle with sugar. Use a sharp knife to poke 3 small vent holes in the top of the pies.
Place sheet pans in the freezer while you preheat oven to 400° F.
When oven is hot, bake hand pies for about 15 minutes, or until golden brown. Cool completely and enjoy.