Combine the flour, sugar and salt in a bowl. Add the cubed butter and toss to coat. Crumble the butter in the flour until the mixture looks like coarse crumbs and all of the butter is incorporated into the flour.

Add ¼ cup of the ice cold water, a spoonful at a time, and mix with your hands until the mixture forms a ball.

Divide the dough in two and flatten the balls a bit. Wrap each ball in plastic wrap and chill in the fridge for at least 1 hour.

When ready to roll out, let the dough rest at room temperature for at least 30 minutes.

Add a bit of flour on a work surface and use a rolling pin to roll out the dough to be about ¼ inch thick.

Prepare the pie crust according to the recipe above.

Roll out each disk of dough to about ¼ inch thick. Use a round cookie cutter or the rim of a large glass to cut the pastry into multiple circles.

Mix the blueberries with the sugar, strawberry sugar and salt in a bowl. Put a spoonful of the mixture in the center of half of the total rounds. Wet the edge of each round with a bit of cold water. Place the other half of the rounds on top and and press the edges firmly together. Use a fork to crimp and seal.

Brush each hand pie with the egg wash and sprinkle with some sugar.

Slice small vents on the top of each pie.

Place on a baking sheet with baking paper and bake in the oven for 25-30 minutes.

Transfer to a cooling rack and let cool for a little bit before serving.

Enjoy!