Dough

• Place flour, sugar, and salt into the bowl of a food processor and quickly pulse a few times to combine.  Add in the diced cold butter and pulse again a few times, until the butter is breaking into smaller pieces, roughly the size of large peas. 
• Next, add in the ice cold water, a tablespoon at a time, and pulse until the dough begins to hold together.  Turn dough out onto a clean work surface and knead until all pieces are combined.  Form into a 1 inch thick disk and cover in plastic wrap. 
• Chill in the fridge at least 1 hour.

Assembly

• Preheat oven to 400°F. 
• On a floured surface, roll out dough to between 1/8 and 1/4 inch thick.  Cut out twelve 4 x 2 1/2 inch rectangles. 
• Place 6 rectangles, evenly spaced, onto a lined baking sheet.  Dollop about 1 tbsp of jam in the center of dough.  Brush the edges of each rectangle lightly with the beaten egg.  Place a second rectangle of dough on top and press the edges together with a fork to seal.  Use a sharp pairing knife to cut a slit in each hand pie to allow steam to release. 
• Once all hand pies are assembled place in the freezer for 15 min. 
• Brush the chilled pies with the beaten egg wash.  Bake for 18-20 min or until puffed and golden brown.  Allow to cool completely on a wire rack.

Glaze

• Gently whisk together all ingredients, starting with 1/2 tbsp of milk.  Add the remaining milk as necessary to reach a pourable but not too runny consistency. 
• Top each cooled hand pie with a bit of the glaze.  Sprinkle on dehydrated raspberries if desired.