2-3tbspsugar, depending on the sweetness of the berries
2tspcornstarch
Zest from 1/2 lime
1boxpre-made pie crusts (two crusts in total)
1smallegg, well beaten
Turbinado sugar, to taste
Glaze:
½cuppowdered sugar
1-2tbspheavy cream or milk, to taste, per desired glaze thickness
¼tspvanilla extract
Instructions
Roll out both of the pie crusts on a lightly floured surface. Cut out 16 rounds with a cookie cutter (a glass jar, ramekin, or anything round will work too). You’ll need to re-roll the dough to get all 16 rounds.
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Combine the raspberries, sugar, cornstarch, and lime zest together in a bowl; mix until well combined and allow to sit for a few minutes to macerate.
Place a spoonful of the macerated raspberries(without juice) in the center of 8 of the rounds. Top each round with another pie round and press the edges together very firmly. Crimp all edges with a fork. Fold up the edges and re-crimp with a fork.
Brush some egg wash on the top of each hand pie then cut a slit or two in the top of the crust for venting. Sprinkle each hand pie with some turbinado sugar.
Bake for 20-25 minutes, turning halfway through baking, until golden brown. Remove from the oven and allow to cool.
Make the vanilla glaze by combining the powdered sugar, milk, and vanilla extract until smooth.
Place the cooled hand pies on a baking rack over parchment paper. Drizzle the vanilla glaze on top of each pie. Serve and enjoy.