STEP THREE: To make the pie dough, combine flour, salt and sugar in a food processor.
STEP FOUR: Add in cold butter pieces slowly while the food processor is running. Pulse until all is combined.
STEP FIVE: Add in water/vodka/bourbon 1 tablespoon at a time, just until dough pulls away from the edges.
STEP SIX: Divide the dough in two, form into disks and wrap tightly with plastic wrap. Chill the dough for 30 minutes to 1 hour, or until it is no longer sticky, and is easier to roll out.
STEP SEVEN: Roll the first dough disk out into a 9 inch circle, about ¼ inch thick.
STEP EIGHT: Cut the dough with a 4 inch heart cookie cutter.Repeat with the other dough disk. Re-roll dough scrapes out and cut out additional hearts. You should be able to get about 22 hearts out of the dough. STEP NINE: Line a large baking sheet (15 x 21 in) with parchment paper, or two 13 x 18 in baking sheets. Transfer 11 of the dough hearts to the baking sheet. Spoon about 1 tablespoon of filling onto 11 of the hearts, leaving a small boarder around the edges.
STEP TEN: Brush the boarders with egg wash and place another dough heart over top. Press boarders closed with a fork. Cut a small X on the top of each hand pie. Chill the hand pies on the baking sheet for 20 minutes before baking. Preheat oven to 400 degrees while the hand pies chill. STEP ELEVEN: After they're done chilling, brush the tops of the hand pies with egg wash and sprinkle with turbinado sugar.
STEP TWELVE: Bake the hand pies for 18-23 minutes, or until golden brown. Let them cool for 15 minutes, then enjoy. Serve the mini strawberry pies as is, or with vanilla ice cream!