To Make the Filling:

1. MIX INGREDIENTS: Mix together the strawberries, rhubarb, sugar, and orange zest in a large bowl.
2. ADD CORNSTARCH: In a small bowl, mix the cornstarch and water. Add to the fruit mixture.
3. HEAT MIXTURE: Add mixture to a saucepan and bring to a boil. Reduce heat and let fruit gently simmer until reduced, thickened, and softened (about 15 minutes).
4. COOL: Remove from heat, cool, and set aside until ready to use.

To Make Dough:

1. MIX DRY INGREDIENTS: Stir together the flour, sugar, and salt in a large bowl.
2. ADD COLD BUTTER: Add the butter pieces and coat with the flour mixture. Using a pastry blender (or two forks), cut the butter into the mixture, working quickly until butter pieces are pea-sized (a few larger pieces are O.K. but be careful not to over blend). The mixture will resemble a coarse meal.
3. ADD COLD WATER VINEGAR MIXTURE: Combine the cider vinegar, water, and ice in a small bowl. Sprinkle 2 tablespoons of the ice water mixture over the flour mixture, and mix (cut) it in until it is fully incorporated. Add more of the ice water mixture (1 to 2 tablespoons at a time), until the dough comes together in a ball, with some dry bits remaining.
4. FORM INTO A BALL: Bring all the dough together, sprinkling dry bits with more small drops of the ice water mixture, if necessary, to combine. Shape the dough into a flat disc and wrap it in plastic. If making the two crusts, divide the dough in half before shaping each into flat discs.
5. CHILL THE DOUGH: Refrigerate for at least 2 hours, preferably overnight.

To Make the Drizzle: 

1. MIX LEMON JUICE & POWDERED SUGAR: Squeeze lemon juice into the powdered sugar and stir until desired consistency is reached. Add a tiny bit of food coloring, if desired.

To Assemble:

1. PREP: Preheat oven to 375°F. Line two large baking sheets with parchment paper or silicone baking mats and set aside.
2. FORM YOUR HAND PIES: Lightly flour your work surface and then roll out the chilled dough (if you are using two, keep the other one in the refrigerator until you are ready to use).Turn the dough about a quarter turn after every few rolls. If the dough starts to stick, sprinkle with some flour and then keep rolling. Roll out until the dough is about 12 inches in diameter and about 1/8th – 1/4th-inch thick.
3. CUT YOUR SHAPES: Using your cookie cutter that’s at least 3.5-inches in size, cut into the desired shape and place onto the prepared baking sheets. Re-roll any scrap and continue cutting.
4. CHILL: Put the baking sheets into the refrigerator to keep cut dough shapes cold (cold dough is easier it is to work with). Repeat with 2nd pie dough, if using. Refrigerate the cut dough for at least 15 minutes before filling the hand pies.
5. FILL: When ready to bake, cut slits into half of the cutouts using a sharp knife. These will be the top crusts. And the slits work as vents, letting the steam escape as the hand pies bake. The remaining will be the bottoms (don’t cut those). Then place about 2 tablespoons of jam filling in the center of each bottom crust — or however much can fit. Place the top crust over the bottom and press around the edges to seal. Then seal the edges of the pies by crimping with the twines of a fork. It’s O.K. if some juice is leaking out.
6. BRUSH WITH EGG WASH: Lightly brush the top of the pie crust with the egg wash. This will help give the baked crust that golden color.
7. BAKE: Bake for about 25 minutes or until they’re golden brown on top and around the edges. Rotate the pan halfway through baking.
8. COOL & SERVE: Remove from the oven and cool on the baking sheets for about 5 minutes. Then transfer to a wire rack to cool until ready to handle. You can serve warm or at room temperature. Before serving, drizzle with lemon glaze, if desired.