Add in the butter, toss to coat, and pinch and rub it in until the mixture is crumbly.
Pour in 1/2 cup of ice water and stir with a wooden spoon to combine.
Turn the dough out onto a piece of plastic wrap, shape into a disk, wrap, and place in the fridge for 30 minutes.
Preheat your oven to 375ºF and line a baking sheet with parchment or spray with non-stick cooking spray.
Beat your egg with two teaspoons of water.
Roll the pastry on a lightly floured surface until it is six millimeters thick then cut out 16 equal shapes.
Spread about two to three teaspoons of jam onto half of the shapes, leaving a six millimeter border all the way around. Brush the border with egg wash and place a plane piece of pastry on top. Seal the edges with a fork.
Brush the tops with egg wash and bake for 20 to 25 minutes or until golden brown.
Hand pie icing:
Whisk together the icing sugar, one tablespoon of milk, vanilla, and food colouring until the icing is a thick, spreadable consistency. Add more milk if needed.
Use the icing to decorate cooled hand pies and sprinkle with your favourite sprinkles.