1. – In a food processor, pulse the flour and salt together until combined.

2. – Add the chilled butter cubes and pulse until the mixture resembles coarse crumbs.

3. – Slowly add the ice water, a tablespoon at a time, and pulse until the dough just begins to hold together.

4. – Turn the dough out onto a lightly floured surface and gently shape it into a disc. Wrap in plastic wrap and refrigerate for at least 30 minutes.

5. – In a medium bowl, combine the sliced strawberries, granulated sugar, and cornstarch. Mix well and set aside.

6. – Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

7. – Roll the chilled dough out to a 1/8-inch thickness on a lightly floured surface. Use a heart-shaped cookie cutter to cut out 16 shapes.

8. – Place 8 of the dough shapes on the prepared baking sheet. Spoon a heaping tablespoon of the strawberry mixture onto the center of each shape.

9. – Top each filled shape with another dough shape and use a fork to crimp and seal the edges.

10. – Brush the tops of the hand pies with the egg wash.

11. – Bake for 18-22 minutes, or until the crust is golden brown.

12. – Remove from the oven and let cool for 5 minutes. Dust with powdered sugar before serving.