In a medium saucepan, heat the blackberries and raspberries over medium heat until they soften and their juices start to release, about 3-4 minutes. In a separate bowl, combine the sugar, cornstarch, salt, and cinnamon. Add mixture to the berries and continue cooking until it begins to thicken, about 2-3 minutes. Remove from heat. Pour into a shallow bowl and place in the refrigerator to cool completely.

In a small bowl, combine the water and sour cream; set aside.

In a large mixing bowl, stir the flour, sugar and salt together. Scatter the shortening over the flour, then use a cheese grater to grate the butter on top. Using a fork or a pastry blender, cut the mixture together until it resembles coarse crumbs. Add the sour cream mixture and use a stiff rubber spatula to stir and press the dough together until it forms one big mound. If dough is still too dry and doesn’t hold together, add another tablespoon of water.

Divide the dough into two halves. Turn each half onto a piece of plastic wrap and flatten into a 5-inch disk. Wrap tightly and refrigerate for at least one hour.

On a lightly-floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Roll out until it’s about 1/8th – 1/4th inch thick. Using a 4-inch diameter biscuit cutter (or something that's circular and similar in diameter), cut circles into the dough. Re-roll any scraps and cut into circles. Place cut circles in the refrigerator to keep cold. Repeat process with other dough half and refrigerate cut circles for at least 15 minutes before filling.

Preheat the oven to 400ºF and line two large baking sheets with parchment paper.

Arrange the circles about 3 inches apart on the baking sheets. Place a heaping tablespoon of filling onto the center of each circle. Gently seal each pie by picking it up, folding both sides up (like a taco), then sealing the edges together with your fingers. Place back onto the baking sheet, then crimp the edges with the tines of a fork. Cut three slits into the top to allow steam to escape as they bake. Lightly brush the top of the pie crust with egg wash.

Bake for about 15-17 minutes, or until they’re golden brown. Remove from the oven and allow to cool for 5 minutes before transferring to a wire rack to cool completely.

In a medium bowl, whisk the powdered sugar, milk, and almond extract together until smooth. Line a large baking sheet with parchment paper.

Lift the hand pie with a fork, lower it halfway into the icing (so that the bottom is covered), then use a spoon to pour the icing over the top of the pie. Lift pie out of the icing, then gently tap fork against the side of the bowl to allow excess icing to drip off. Place onto prepared baking sheet. Repeat with remaining hand pies.

Pies are ready to eat at this point, but if you want the icing to harden completely, wait at least 20-30 minutes before serving.

Cover leftovers and store in the refrigerator for up to 5 days.