The origin of the Hand Pie?
Combine frozen berries and sugar into a medium pot. Bring to a simmer on medium-high heat. In a small dish, dissolve corn starch into water to create a slurry. Add the slurry into your pot and stir. Using the back of a wooden spoon crush berries to help release some of their juices. Let simmer for about 5-6 minutes until mixture has thickened. Remove from heat and transfer to a dish. Refrigerate until cooled completely.
Preheat your oven to 375ºF.
Roll out your pie dough onto a clean surface. Using a sharp paring knife cut out the shape of your hand. Repeat a second time, tracing away from your hand to create a slightly larger cut-out. This will be the top of your hand pie. Place 2 Tbsp of filling in of the ‘palm’ of the dough. Using the back of your measure spoon, drag a small about of the filling up each finger. Top with the large hand cut-out. Press gently around the edges, then using a small fork; crimp the edges of your hand pie to seal it shut. Don’t worry about any spillage that occurs here; it adds to the creepy effect. Repeat until you have made desired quantity.
Brush hand pies with egg wash and bake on a parchment-lined baking tray for 20-25 minutes. If making 8 pies; cook in batches of 4 with 2 pies per baking sheet. Cooking time may vary based on oven temperature. The finished pies should be a light golden colour and firm to the touch.