Preheat the oven to 375°F. Line two baking sheets with parchment paper.
When you are ready to prepare the hand pies, roll one of the chilled doughs out on a floured surface. As you are rolling, you can straighten out the edges with your hands to create a 10x15-inch rectangle. Using a pastry wheel, cut the dough into 12 equal squares, by cutting 4 strips along the length and 3 strips along the short side.
Put about 2 tablespoons filling in the center of half the squares. Lightly brush the edges of the filled squares with egg wash. Cover with remaining squares. Press the dough together then use a fork to gently adhere them together around the edges. Cut a cross on the top. Brush with egg wash and sprinkle with sugar.
Bake for about 20-25 minutes or until golden brown. If baking both trays at once, rotate top to bottom after 15 minutes.
In a small bowl, mash the strawberry with the confectioners’ sugar and lemon juice and whisk until a smooth icing is formed. Allow the hand pies to cool before drizzling on the strawberry icing.