Prepare the crust:

In a large mixing bowl, combine flour, salt, and sugar. Cut in the butter and lard/shortening until the mixture resembles coarse crumbs. Gradually add ice water, stirring until the dough begins to form. Divide the dough in half, wrap each portion in plastic wrap, and refrigerate for at least 30 minutes.

Make the filling:

In separate pots, combine strawberries and blueberries each with sugar, butter, water, lemon juice, and a pinch of salt. Bring each mixture to a boil over medium heat, stirring continuously. Reduce heat and simmer for 8 minutes until the fruit softens and mixture thickens. Remove from heat and let cool about 10 minutes.

Assemble the hand pies:

Preheat oven to 350°F (175°C). Roll out one portion of dough on a floured surface. Use star-shaped cookie cutters to cut out equal numbers of large and small stars. Place a small spoonful of the strawberry filling in the center of half of the large stars. Top with a small star cutout and press edges to seal. Repeat with blueberry filling and remaining dough.

Bake:

Place hand pies on a parchment-lined baking sheet. Bake for 20–25 minutes, or until golden brown.

Prepare the drizzle:

Whisk together powdered sugar, Greek yogurt, and vanilla extract. Add milk, a teaspoon at a time, to reach drizzle consistency.

Finish and serve:

Once pies are cool, drizzle with the yogurt glaze and serve.