Easy Raspberry Hand Pies

Step 1: Preheat oven to 375°F. Line a large cookie sheet with parchment paper.

Step 2: Unroll pie crusts on lightly floured surface. Cut 20 circles of dough with a 3 1/2 -inch round cookie cutter, re-rolling scraps as needed.

Step 3: Place 10 circles on the lined cookie sheet.

Step 4: Gently stir the raspberries, sugar, cornstarch and vanilla extract together in a bowl until they are mixed and berries begin to release their juices.

Step 5: Brush egg on the 10 dough circles on the cookie sheet. Top each circle of dough with an even amount of raspberry mixture. Use small cookie cutters to cut shapes out of the remaining 10 dough circles. Place circles with shape cut out on top of the raspberry filling. Press firmly around edges to seal or seal with fork. Brush tops with remaining egg. Bake 15 to 20 minutes, or until golden brown. Let cool completely before serving.