For the Crust:

1. In the bowl of a food processor, pulse together flour, sugar, salt, baking powder, and butter until it reaches a sandy consistency. Add whole milk, one tablespoon at a time, pulsing between each addition, until a soft dough comes together.
2. Shape the dough into a disk and wrap in cling film. Let it chill in the refrigerator until ready to use.

For the Filling:

1. In a medium saucepan, cook down berries, cornstarch, lemon zest, lemon juice, sugar, honey, vanilla, and cardamom. Bring the mixture to a boil, then lower the heat and let simmer until it has completely thickened. Transfer to a glass bowl and let the filling cool slightly.

Baking the Pies:

1. Preheat oven to 350 degrees F. and line two baking sheets with parchment paper. Set aside.
2. On a well floured surface, transfer the dough and divide it so it is easier to work with. Return the other half of the dough to the refrigerator so it stays cold.
3. Roll out other half of the disk int 12x9-in rectangle, about ¼-inch thick. Using a knife or pastry wheel, trim the edges, then slice into four even rectangles, cutting vertically.
4. Taking about 2 teaspoons of the prepared fruit filling, place in the center of each rectangle. Brush the edges with the prepared egg wash, fold the dough over and seal the edges. Crimp the edges with a fork and transfer to the prepared baking sheets. Repeat this step for the remaining half of the dough.
5. If you have any dough leftover, cut out heart shapes if desired. Brush each pie with the egg wash, top with the heart cutouts, and sprinkle with sugar.
6. Bake for 30-35 minutes, rotating halfway, until the pies are golden.
7. Transfer to a wire rack and let cool slightly before serving.
8. Store in an airtight container in the refrigerator.