On a lightly floured surface, roll out the cold pie dough until it’s about 9” in diameter and 1/4” thick. Using a 2.5-3” round cookie cutter (or cup), cut the dough into circles. You want an even number, about 36-40 total. Refrigerate until ready to use.

To make the filling, combine all of the ingredients into a medium saucepan. Cook over medium heat, stirring until it’s bubbly. Allow the filling to simmer for a few minutes, until thick and jammy. Let it cool to room temperature.

Preheat the oven to 375° F. Line two sheet pans with parchment paper. Set aside.

Place half of the dough circles about 2-3 inches apart on the prepared baking sheets. Place 1/2-1 Tbs. of the strawberry filling in the center of each dough circle (don’t overfill!). Using a pastry brush, brush the rims of the circles with the egg wash. Place the remaining dough circles on top of the filled circles, and use your fingers to press them together. Use the tines of a fork to crimp the hand pies. Then, poke a few holes in the top of the pies so they release steam. Brush each pie with the remaining egg wash.

Bake the hand pies for 25-30 minutes, until the crust is golden brown and the filling is bubbly. Let cool completely.

While the pies are baking, combine all of the glaze ingredients. Add more milk to thin, if necessary. Drizzle the glaze over the cooled hand pies and decorate with sprinkles. Store in an airtight container for up to a week.