Divide Pie Dough in half, and roll each half to ⅛-inch thickness. Using a 4½-inch round cutter, cut dough, rerolling scraps once. Place rounds between sheets of parchment paper, and refrigerate for 5 to 7 minutes.
Line a baking sheet with parchment paper.
In a small bowl, whisk together egg and 1 tablespoon (15 grams) water. Brush edges of dough with egg wash. Place 1½ tablespoons Roasted Strawberry Filling in center of each round. Fold dough over filling, and press edges to seal. Trim edges with a fluted pastry cutter. Place on prepared pan, and freeze.
Preheat oven to 450°F (230°C).
Brush frozen hand pies with egg wash, and garnish with coarse sugar, if desired. Make small vents in top of dough to release steam.
Bake until golden brown, 15 to 18 minutes; serve warm.
Recipe by Bake from Scratch at https://bakefromscratch.com/roasted-strawberry-hand-pies/