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1
Preheat oven to 400 F. Line a baking sheet with parchment paper or a silicon mat.
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2
In a bowl, gently mix together the berries, lemon zest, vanilla bean seeds, sugar and cornstarch. Depending on the sweetness of the berries, more sugar may be added. Set aside.
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3
Dust a work space with flour and roll the pie dough to about 1/8 inch thickness. Use a 5-6 inch round cookie cutter to cut circles out of the dough.
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4
Place about 2 spoonfuls of the berry mixture in the center of each pastry circle. Fold over the dough to cover the filling and gently press the edges together to seal. You may also use a fork to crimp the edges to secure the seal. Repeat with the remaining dough. Re-roll the scraps of dough to make additional dough circles.
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5
Transfer the hand pies to the baking sheet. In a small bowl, whisk together the egg and heavy cream/water. Brush the tops of the hand pies with the egg wash and make a small nick with a sharp knife on top to allow the steam to release while the pies bake.
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6
Bake the hand pies for 20 minutes or until golden brown. Don't worry if some of the berry filling bubbles out. Once done, remove pan from the oven and allow the hand pies to cool on racks for about 10 minutes. Dust the hand pies with powdered sugar and serve.
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7
Fried option: If you opt to deep fry your hand pies, do not brush them with the egg wash or cut an air vent in the filled pies. Once formed, refrigerate them for at least 20 minutes. Fill a heavy bottom pot with 2 inches of vegetable oil and heat to 375 F. In batches, fry the hand pies for 1-2 minutes on each side or until golden brown. Transfer the hand pies to cooling racks to drain excess oil. After 5 minutes, dust them with powdered sugar and serve.
