Make the pie crust: In a large bowl, whisk together the flour, salt and sugar. Add the butter and use a pastry cutter to cut it into the flour until it’s about kidney bean sized. Add the sour cream and water and mix first with a spatula, then with your hand until you can get it to form a dry ball of dough. Flatten it into a disk and wrap it in plastic wrap. Set in the fridge to chill for at least an hour, or overnight.

Ready the filling: In a bowl, combine the pomegranate, starch, salt and sugar by gently stirring everything together (you can do this by hand).

Shape the hand pies: split the dough in half and roll out one half to about a 9×10” rectangle, trim the edges then slice the dough so you have six smaller rectangles each 4” tall and 3” wide. Punch out a small shape in the top three and add about 2-3 tablespoons pomegranate filling in the center of the bottom three. Dip your index finger into the eggwash and run it over the edges of the dough surrounding the pomegranate. Place the top on top and use a fork to press down on the edges to seal it. Repeat with remaining dough, re-rolling as necessary. Set the dough on cookie sheets lined with parchment paper in the fridge to chill for at least an hour.

Preheat the oven to 425 F. Brush the tops of the hand pies with egg wash and sprinkle on some sugar to finish. Bake for about 15 minutes-20 until the crust is golden.