Summer Camp Berry Hand Pie

Pulse flour, sugar, and salt in a food processor. Add butter and pulse until the texture of very coarse meal. Add ¼ cup ice water and pulse, adding more water if dry, until dough comes together in clumps. Form into a square, wrap in plastic, and chill until firm, about 2 hours.

Preheat oven to 375°F. Line a baking sheet with parchment.

Roll out half of the dough to ¾ inch thick on a lightly floured surface with a lightly floured rolling pin into a 16- by 11-inch rectangle. Trim the rough edges into a 15- by 10-inch rectangle, reserving scraps. Cut into 6 (5-inch) squares. Place 2 tablespoons of fruit filling in the center of one square. Moisten the edges of the square with egg wash. Place another dough square over the top of the berry mixture and press edges together to seal. Transfer to the parchment lined baking sheet and press tines of a fork around the edges of the square. Make 2 more squares in same manner, arranging them 1 inch apart on the baking sheet. Repeat with remaining dough and filling, rerolling all of the scraps together once to make 6 squares total.