In a medium sized bowl, add flour, sugar and salt and whisk together to combine.

Next add butter cubes to flour and using your pastry cutter, cut the butter into the flour mixture until various sized crumbs appear.

Slowly add the cold water into the flour until a ball of dough forms. Start with ½ cup and add more water if you need it. Knead the dough quickly to bring it together. Don't worry if there is any flour left in the bowl.

Remove the dough from the bowl, cut into 3 or 4 sections and round into balls. Cover each ball tightly with plastic wrap and place in the refrigerator for 30-45 minutes to rest.

In a small pot, heat strawberries, sugar, and cornstarch over medium heat. Stir together until combined and bring to a boil for about 15 seconds.

Remove pot from heat then add vanilla, orange zest and salt and stir in. Allow the strawberries to cool to room temperature.

Preheat the oven to 375 degrees.

Whisk together egg and water and set aside.

Remove dough from the fridge and add a bit of flour to a working surface or clean counter and place dough on it.

Using a rolling pin, quickly roll dough out to about ¼ inch thickness.

Cut out circles using a large cutter the size of about 3 inch circumference.

Spoon about ¾ to 1 ½ tablespoons of the strawberry filling onto one half of each circle of dough.

Brush a little egg wash around the outside of the dough circle and place another circle directly on top.

Seal each hand pie by pressing the edges of the dough together with the tines of a fork then add tiny slits to the top of each pie.

Place back in the refrigerator for about 20-25 minutes to firm up before baking. Before baking brush with egg wash.

Once firm, bake for about 30-35 minutes or until golden brown and puffed. (If you made super thick dough, you would have to bake for up to 40 minutes). Cool until room temperature or just warm.

Add freeze-dried strawberries and powdered sugar to your food processor. Pulse until the mixture turns into a fine powder. Sprinkle pies with powdered sugar and serve.