In a small bowl, combine the salt and water. Stir until salt dissolves and place in the refrigerator until needed.

Put the flour in the bowl of a food processor. Cut the butter into 1-inch pieces and scatter over the flour. Pulse briefly until the mixture forms large crumbs and some of the butter is pea sized.

Add the water mixture and pulse for several seconds until the dough becomes to come into a ball but is not totally smooth. You should still see some butter chunks.

Transfer the dough to a lightly floured surface and divide into two balls. Shape each ball into a disk about 1-inch thick. Wrap each disk in plastic wrap and chill in the refrigerator for at least 2 hours.

In a small saucepan, combine the cranberries, orange juice, orange zest, vanilla, and sugar. Bring to a boil, stirring until the sugar dissolves. Reduce to a simmer and, stirring occasionally, cook until the cranberries have softened, 6-8 minutes.

Place the cornstarch into a small bowl and add 1 tablespoon of water. Stir until combined and then add to the cranberry mixture. Cook and stir the mixture until it thickens and looks glossy, about 30-60 seconds.

Transfer to a heat-safe bowl and let cool to room temperature, stirring occasionally. Cover with plastic wrap and chill in the refrigerator until cold, about 1 hour.

Place chilled dough on a lightly floured surface and roll out to about ⅛ inch thickness, rotating the dough every few strokes.

Cut into Mickey shapes using a large Mickey Mouse cookie cutter. Place cut out shapes onto a parchment lined baking sheet. Place baking sheets into the refrigerator until ready to assemble.

Whisk the egg in a small bowl. Use a pastry brush to brush the edges of each Mickey dough cut-out with egg. In half of the dough cut-outs, place a spoonful of cranberry filling into the center of the head and each ear.

Place the remaining dough cut-outs over the filled cut-outs, egg wash side down. Crimp the edges of the dough using a fork to seal them together. Place the pies on a parchment lined baking sheet and freeze for 15 minutes.

Preheat the oven to 400 F.

Cut a small slit on the top of each hand pie. Brush the tops with the remaining egg wash and then sprinkle with sanding sugar.

Bake for 16-18 minutes or until the crust is golden brown and the filling is bubbly. Transfer hand pie to a wire rack to cool. Enjoy warm or store in an airtight container at room temperature.