Mix together the coconut, sweetened condensed milk, vanilla and almond extracts, and salt.
Cut dough circles
Roll out half of the chilled All-Butter Pie Crust Dough on a lightly floured surface until it's about ¼-inch thick. Use a 3 ½ inch round cookie cutter to cut circles from the dough. Gather together and reroll scraps as needed.
Fill the pies
Line a large baking sheet with parchment paper.
Have a small dish of water at your work area. Spoon about 2 tablespoons of the coconut filling into the center of each dough circle. Fold the far edge of the circle over the filling to meet the other edge.
Fold the edge up one time. Moisten the edge with water, and then fold the edge up again. Crimp the edge down firmly with your fingers or a fork. Place the pie on the prepared baking sheet. Continue with the other dough circles and place them on the baking sheet.
Roll out the remaining portion of dough in the fridge. Cut 3-inch circles, fill and fold the pies as described above. Cover them loosely with plastic wrap and refrigerate the pies for 30 minutes.
While the pies chill, preheat the oven to 400° F. Place an oven rack in the position just below the middle of the oven.
Remove the pies from the fridge. Crimp the edges once more firmly. Sprinkle the tops of the pies with water and then sprinkle granulated sugar over the tops.
Bake the pies for 30 minutes until the crusts are golden brown.
Remove the pies to a cooling rack and allow them to cool for 10 minutes.
Serve the hand pies warm or at room temperature. Makes about 15 pies. Cooled pies can be stored in a sealed container at room temperature for up to 3 days.