Combine flour, sugar and salt in a bowl. Cut in butter until the size of lima beans.
Combine ice-cold water and lemon juice and add half to the flour-butter mixture, using a rubber spatula to toss together. Add remaining liquid and repeat. Dough should be cold and moist, have a shaggy appearance and form a ball when squeezed.
Pour dough onto a lightly floured surface and press together until it resembles a rectangle. Fold in half and press with hands into a 5 x 7-inch rectangle. Repeat once. Cut dough in half and shape each piece into a rectangle about 1 inch thick.
Wrap in plastic wrap and chill for at least 60 minutes. The dough can be refrigerated for up to 2 days and frozen for up to 2 months.
Cranberry Filling
Place cranberries, orange zest and juice, granulated sugar and kosher salt in a 3-quart saucepan. Bring to a boil, then reduce heat to medium low and cook until liquid is reduced and syrupy, about 10 minutes. There will be just enough to coat the bottom of the pan.
Pour into a large bowl or pie plate and cool to room temperature. If not making the hand pies the same day, refrigerate the mixture until ready to make the pies.
Assemble & Bake
Remove one piece of pie dough from the refrigerator and let sit at room temperature for 10 minutes. Roll dough into a 13 x 10-inch rectangle on a floured surface, then use a ruler and pizza wheel or sharp knife to straighten the edges and trim it down to 12 x 9 inches.
Mark the edges to cut into twelve 3 x 3-inch squares. Repeat with second piece of dough. Gather scraps, pat them together to make one piece and refrigerate.
Whisk egg and water together. Place one tablespoon filling in the center of 12 pieces of dough. Brush edges with egg wash and top with remaining pieces, slightly stretching to fit so the edges meet. Press edges together and use the tines of the fork to seal.
Brush hand pies with egg wash and refrigerate for at least 30 minutes.
Preheat oven to 400°F. Place hand pies on parchment-lined baking sheets. Brush a second time with egg wash and bake for 13–15 minutes, until doubles in height and light golden brown.
Remove the oven and allow to cool to room temperature before glazing.
Cranberry Glaze
Place powdered sugar, cranberries and lemon juice in a mini food processor. Process until smooth and fluid. There will be bits of cranberry in the glaze, which gives it a beautiful appearance. If wanted, add lemon juice 1 teaspoon at a time until the desired consistency is achieved.
