Strawberry Rhubarb Hand Pies

Combine dry ingredients in a stand mixer. Mix butter in with dry ingredients. Slowly add water in little by little and mix on low until the dough looks smooth and comes together in a ball. Refrigerate until ready to use. Mix sugar and cinnamon together in a small bowl, set aside.

Fill a deep pot halfway with oil and heat to 365 degrees. Roll out dough on a floured surface to a 15-by-12-inch rectangle. Cut into 4 rectangles. Brush edges of rectangles with water; and divide strawberry-rhubarb mixture among them. Brush edges with egg wash and fold dough over, then press edges with fork to seal.

Place pies one at a time into the hot oil and cook until golden brown, flipping as needed, about 5 minutes. Transfer to a paper towel-lined plate and sprinkle with cinnamon sugar.