In the bowl stand of a stand mixer fitted with the flat beater , beat together the flour, the 1 tsp salt, on low speed for 10 seconds. Add the butter and beat until mixture resembles course meal. about
30 seconds. Increase the speed to low and beat for 20 seconds. The dough should not be sticky . if it is crumbly add more water 1 tsp at a time , and beat for 5 seconds after each addition. Divide the dough in half , wrap with plastic wrap and shape into a disk and refrigerate for 2 hours or overnight.
In a saucepan whisk together the 1/2 cup sugar,corn starch, and pinch of salt , the add the cherries and vanilla .Set over medium-high heat and cook until slightly thickened. About 15 minutes. Let filling cool.
Let the dough stand at room temp for 5 minutes.
On a floured surface , roll out 1 dough disk 1/16 to 1/8 inch thick .Brush off the excess flour Using a pie mold cut out 8 of each shape (4 solid and four with a decorative cutout) Re roll the dough scraps, if needed and cut out more shapes.
Repeat with the remaining dough disk.
Place a solid dough shape in the bottom half of the cutter and gently press the dough into the mold. Fill the center with 1 to 2 tbs cherry filling and brush the edges of the dough with egg wash. Top with a shape with a decorative cutout
Press the top half of the cutter down to seal and crimp the edges of the pie. Remove the pie from the mold and place on a parchment-lined baking sheet .Repeat with the remaining dough and filling. Freeze the pies for 30 minutes.
Preheat oven to 400. Brush the top of the pies with egg wash and sprinkle each one with course sugar. Bake until the crust is golden brown and filling is bubbling about 20 minutes. Transfer pies to a wire rack and let cool for 10 minutes.
Serve with vanilla ice cream . Makes 8 pocket pies.
You may replace cherries with peaches or blueberries even apples.