1. In a food processor, combine the flour and salt. Add the chilled butter and pulse until the mixture resembles coarse crumbs.

2. Add the ice water a tablespoon at a time, pulsing until the dough just begins to hold together.

3. Turn the dough out onto a lightly floured surface and gather it into a disc. Wrap in plastic and refrigerate for at least 30 minutes.

4. In a medium bowl, toss the diced strawberries with the granulated sugar and cornstarch.

5. Roll the chilled dough out to 1/8-inch thickness on a lightly floured surface. Cut out 12 heart shapes using a 4-inch cookie cutter.

6. Place 6 of the heart shapes on a parchment-lined baking sheet. Place a heaping tablespoon of the strawberry mixture in the center of each shape, leaving a 1/2-inch border.

7. Brush the border of the dough with the egg wash. Top each with another heart shape and crimp the edges with a fork to seal.

8. Brush the tops of the hand pies with the remaining egg wash and sprinkle with turbinado sugar.

9. Bake at 400°F for 18-22 minutes, or until the crust is golden brown.

10. Allow the hand pies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.