Make a recipe of pie dough enough for a two crust 9-inch pie, such as my Easy Flaky Pie Crust recipe, adding the orange zest to the recipe when you are mixing it. Form the dough into two discs, wrap each disc in plastic wrap, and rest the dough in the refrigerator for at least one hour and up to three days.
While the dough is resting, make the hand pie filling.
In a medium pot, mix together the strawberries, rhubarb, sugar, jam, liqueur, salt, zest, and cinnamon. Over medium-high heat, bring the filling to a boil. Then lower the heat and let the filling simmer until the fruit is soft and the liquid has reduced, about 20 minutes.
Transfer the filling to a bowl and refrigerate until cold.
Line three baking sheets with parchment paper.
Remove one of the pie dough discs from the refrigerator and let it warm up enough to be pliable but still cool. If you rested the dough for only an hour, you may be able to work with it immediately, but this process can take up to 20-30 minutes for very cold dough.
Mix the egg and the water together in a small bowl. Take out a pastry brush, a fork, and round cutter 4 inches in diameter.
On a well-floured board, roll out the dough to about 1/8 inch thickness or even a bit thinner. Using your cutter, cut out as many dough rounds as you can. Gather the dough up again into a disc and roll it out one more time. Cut out some more dough rounds. You will get anywhere from 13-15 dough rounds.
Place one dough round on a plate. Measure out 1 tablespoon of the filling and carefully place it in the middle of the dough. Using your pastry brush, brush the edges with egg wash. Gather up two sides of the round and pinch it above the filling in the middle. Then pinch all the way down the edges until the hand pie is sealed. Take your fork and press it down along the edge to crimp it. Move the pie to the lined baking sheets. Repeat until the dough rounds are finished.
While you are finishing up the first set of hand pies, take the second disc of dough out of the refrigerator and let it warm up. Then repeat the whole process with this dough.
(Make ahead: At this point you can move the baking sheets to the freezer and freeze the pies until solid and then put them in a sealed bag. Pies can be frozen - well wrapped and sealed - for up to 3 months. Bake them right from frozen, adding 1-2 minutes to the baking time.)
Transfer the baking sheets to the refrigerator to rest for 30 minutes. Preheat oven to 375F.
Bake the hand pies for 18-20 minutes, or until they are golden brown and the filling is bubbling up through the vents.
Enjoy warm or at room temperature with some vanilla ice cream.