Take the pie dough out of the refrigerator and roll out to between 1/8” to 1/4” thick. Use extra flour to keep dough from sticking to the counter and roller.
Cut into 12 circles using a 3” cookie cutter. Place the circle on a parchment lined baking sheet and refrigerate until ready to use.
Using mini decorative cookies cutters, cut out as many shapes as you can to decorate the top of the hand pies. I used stars and hearts. Place the shapes on a plate and refrigerate until ready to use.
Gather the remaining dough together and knead back into a ball. Roll it out to 1/8” thick. If the dough is getting too soft, refrigerate before cutting. Use a pizza cutter to cut into thin strips about 1/8” thick. Using three strips at a time, braid the dough. Refrigerate until ready to use.
Beat an egg with one tablespoon of cream, milk or water to make egg wash.
Take out the dough circles from earlier, place six of them on a parchment line baking sheet about 1”-2” apart.
With the other six circle, roll them out slightly larger than originally, about half an inch more. These will be use as the top of the hand pies.
Brush egg wash around the edge of one of the circle on the baking sheet, spoon 1 heaping tablespoon of strawberry compote in the middle. Take one of the larger circles rolled out earlier and cover the filling. Press the edges together and seal with a fork. Repeat for the remaining circles.
To decorate the pies, brush the top of the pies, wherever you want the decorations to stick to with egg wash and add decorations on top. Trim the braided pieces to fit the entire circle or half circle. Add a heart or star to cover the seams, or ends of the braids.
Preheat oven to 400°F, let the pies rest in the freezer (or refrigerator) while the oven is preheating.
Just before baking, brush egg wash generously over the entire surface of the pies, including the decorations. Create steam vents on the top by poking holes with the tip of a paring knife. Sprinkle with turbinado sugar.
Bake 20 mins uncovered until golden brown
Remove from oven and allow to cool to the touch on a wire rack.