Make the dough: In a large bowl, whisk flour, sugar, and salt. Cut in the cold butter with a pastry cutter or your fingers until pea-sized pieces remain. Stir in sour cream and vinegar. Add ice water 1 tablespoon at a time until the dough just holds together when pinched.

Chill: Divide dough into two discs, wrap, and chill for at least 1 hour. Cold dough equals a flaky crust.

Cook sweet fillings: In a small saucepan, combine your chosen fruit, sugar, lemon juice, cornstarch, and salt. Cook over medium heat for 3–5 minutes until thick and glossy. Cool completely. Thick filling prevents leaks.

Cook savory filling: Heat oil in a skillet. Cook onions until soft, add garlic for 30 seconds. Add beef, paprika, salt, and pepper; cook until browned. Stir in tomato paste and water; simmer 2–3 minutes until thick. Cool, then fold in cheddar.

Prep the workspace: Line two baking sheets with parchment. Lightly flour your counter and rolling pin.

Roll out the dough: Roll one disc to about 1/8-inch thick. Cut 4–5 inch circles (a wide mug or bowl works). Gather scraps, chill, and reroll as needed. Repeat with the second disc.

Fill: Place 1–2 tablespoons filling in the center of each round. Don’t overfill—you need space to seal. Brush edges with egg wash.

Seal and crimp: Fold into half-moons and press edges to seal. Crimp with a fork for a tight seal. Cut 2–3 small slits on top for steam vents.

Chill again: Transfer pies to the prepared sheets and chill 15 minutes. This helps them hold their shape.

Preheat and finish: Heat oven to 400°F (205°C). Brush tops with egg wash. Sprinkle coarse sugar on sweet pies or flaky salt on savory ones.

Bake: Bake 18–24 minutes, rotating trays halfway, until deep golden brown and crisp. Cool 10–15 minutes before serving; fillings will set as they rest.