Preheat oven to 400 degrees.

Line backing sheet with parchment paper.

Tear off two large pieces of parchment paper. You will be rolling out the dough between them.

Roll cold (not frozen) pie dough into a large rectangle.

Cut out as many rectangles as you can. The size of the rectangle will determine the size of the square. You will be placing pie filling on one side of the rectangle and folding it over creating a pocket. If really large, you won't have as many hand pies. This is where you get to be creative.

Using a cookie spatula, place cut rectangles on to parchment lined baking sheet.

Add a scoop of the pie filling you want to use to one side of each rectangle. You want enough room to fold over the empty side and enough room on the edges to seal it.

Gently fold over the pie dough and gently press together the edges. You want to make sure not to poke a hole in the side of your pocket or the pie dough could come out while cooking.

Crimp the three edges with a fork. You want to gently press the fork about halfway into the edge. You want to seal the top and the bottom without poking holes into the hand pie with the fork.

Brush each hand pie with the beaten egg.

Using a butter knife, make 3 small slits in the top of each hand pie. This will allow steam to escape.

Bake at 400 degrees for 35-45 minutes, depending on size of hand pies. They should be a dark golden brown.

Remove from hot pan and place on cooling rack.

Once cool enjoy!