In a food processor, briefly pulse together the flour, sugar and salt. Add the butter and pulse until mixture forms chickpea-size pieces (3 to 5 one-second pulses). Be sure the butter is cold at this step. Add ice water 1 tablespoon at a time, and pulse until mixture is just moist enough to hold together. You should be able to pinch it & it stays together.

Form dough into two balls, wrap with plastic and flatten into a disk. Refrigerate at least 1 hour to 24 hours before rolling out and baking.

In a large sauté pan heat the onion & olive oil over medium heat. Cook a few minutes until onions are softened & fragrant, stir often. Whisk the eggs and water in a bowl. Add eggs to pan. Cook about 5 minutes until you have scrambled eggs, stirring frequently. Add the cheese & bacon. Combine well & cook just to heat up, about a minute. Remove eggs from the heat.

Remove dough from the fridge & let it sit in the counter to soften for a few minutes. On a floured work surface roll the dough to 1/8 inch thick. Cut out 5 inch shapes (square or round, I used the rim of a plastic storage container to make shapes) Rim one square with some water to help seal the hand pies. Add 2 large tablespoons egg mixture to the middle of the square. Top with another square & press to seal well with your fingers. Continue to do this with the remainder of the dough & eggs.

Pre-heat the oven to 375 degrees Fahrenheit with the rack in the middle. Line a baking sheet with parchment paper. Remove the pies from the refrigerator. Place them on the baking sheets. Score each pie in the middle with a knife, so they can vent while they bake. Brush egg yolk on each hand pie & sprinkle with some sugar. Bake for about 20-40 minutes (all depends on how thick you rolled the dough) Rotate the pan half way through baking.The pies will be golden brown and flakey when done. Remove from the oven & let cool a bit before serving. Enjoy!