Gooseberry Hand PiesGooseberry Hand Pies

Pulse flour, butter, sugar and salt in a food processor until you have "sand" consistencyAdd the ice cold water and pulse until the dough starts to stick togetherPour the dough on a clean surface and press it together. Do not knead the dough, simply press the crumbs togetherWrap the dough into plastic film and place in the fridge for minimum one hour, preferably over nightDevide the dough into 6 pices and roll to 12 cm (4,5 inch) roundsPlace 2 tbsp filling in the middle and fold the dough over. Fold the dough 1 cm (0,4 inch) short, so that the you can still see 1 cm of the bottom layer. Gently press dough closed around filling, using your fingertips.now fold the 1 cm (0,4 inch) overhang over again and press downTo make the crimped edge place thumb and forefinger of one hand on the edge and use your index finger on the other hand to push a small notch into the pinched dough. Continue pinching and notching all the way aroundWhisk the egg lightly and brush on top of the pies. If you like cinnamon you can easily sprinkle some on top nowCut 3 air holes on top of each pieBake at 200°C (400°F) for 25 minutes