Severed Hand Hand Pies

1. Preheat oven to 350º.
2. Whisk together the flour, sugar, and salt in a large bowl.
3. Blend the butter into the flour mixture with your hands or a pastry blender until the butter is about pea sized.
4. Pour the ice water over the flour and stir together until it begins to form into a dough.
5. Form the dough into a disk, wrap in plastic wrap, and chill for 30 minutes.
6. Roll the dough out onto a lightly floured piece of parchment, transfer to a cookie sheet and place in the fridge to chill until it is somewhat firm.
7. Place your non-dominant hand over the dough and spread your fingers apart slightly. Gently cut around your hand with a knife, being careful not to get too close to your hand. The dough should be cold enough that the knife cuts through it that you don't have to pick it up as you cut.
8. Reroll the dough as needed until you have a total of six hands, but be careful not to overwork it. Place them on a parchment lined cookie sheet and chill them until needed.
9. While the dough chills, combine the raspberries, sugar, and cornstarch in a bowl until combined. Use the back of a spoon or spatula to gently smash the berries down a little.
10. Whisk the egg and water together. Brush the tops of 3 of the hands with egg wash and carefully spoon the raspberry mixture onto them, making sure to add a majority to the palm with smaller pieces in each finger.
11. Cut a few small slits in the centers of the other three hands. Flip them over and coat their undersides with egg wash and then place the egg wash side down over the raspberries.
12. Press down to seal all of the dough together. Make sure that all of the fingers are lined up and fully sealed. Transfer cookie sheet to the fridge to chill for about 10-15 minutes so the dough can rest.
13. Coat each hand pie with more egg wash and sprinkle with turbinado sugar. Bake hand pies for 35-40 minutes or until golden brown. Enjoy!