Preheat the oven to 375°F (190°C).

In a mixing bowl, combine the flour, cold butter, powdered sugar, and salt until the mixture resembles coarse crumbs.

Gradually add ice water, mixing until the dough holds together. Wrap in plastic wrap and refrigerate for 30 minutes.

Roll out the dough on a floured surface and cut into circles or squares to fit muffin tins.

In another bowl, combine cherries, granulated sugar, cornstarch, and lemon juice until well mixed.

Place the dough pieces into the muffin tins, fill with the cherry mixture, and cover with additional dough pieces or create a lattice pattern.

Brush the tops with the beaten egg and sprinkle with turbinado sugar.

Bake for 20 minutes or until golden brown.

Allow to cool before serving.