Raspberry Hand Pies

In a large bowl mix the flour, sugar and salt. Add diced butter.

With your hands, mix the butter with flour and start breaking the butter (almost like flaking it first) until you get crumb-like texture.

Add in cold water and form dough. This takes about 5 minutes.

When ready, flatten it with your hand and wrap in plastic wrap. Chill for 2+ hours or overnight.

Combine raspberries and sugar in a small sauce pan, add ¼ cup water and simmer for 5 minutes.

Run the mixture through a sieve to remove all the seeds. Pour it back into the saucepan.

Add cornstarch dissolved with little water and simmer until it has thickened. Turn off the heat and let it cool down a little before placing it in the fridge to chill completely.

Let the dough sit at room temp for 15mins or soft enough to roll out but still cold. Roll out the dough thin, ⅛-1/4 inch thick.

Cut out as many circles as you can. I used a 2.5 inch cookie cutout. Ball scraps and roll out again until all the dough is used.

Place about a teaspoon of the raspberry filling in the middle of the circle, brush the edges with beaten egg and cover with another dough circle.

Press the edges down slightly with your hand. Then take a fork and seal the edges well by pressing down the dough. Brush the top of each hand pie with beaten egg and sprinkle with crushed cookies/graham crackers or glaze after baked (this is completely optional)

Bake in a preheated oven at 350°F for 20-25 minutes or golden brown.

Serve as is or a la mode and enjoy!