Raspberry Cream Cheese Hand Pies

Pie Crust Dough

1. Measure 1/2 cup water, and add ice to it. This will be your ice cold water
2. In a large bowl whisk together, the flour, salt and sugar.
3. Add in grated butter, and with two forks or a pastry cutter to mix the butter into the flour mixture
4. Measure out 1/2 cup water from your ice water, and slowly drizzle in the ice water, while mixing the pie dough, until it all just starts to clump together
5. Transfer the pie dough onto your work surface, and with your hands, fold the dough into itself until it comes together.
6. Wrap and chill it in the fridge, for at least 2 hours, or even overnight.

Filling the Hand Pies

1. Preheat oven to 400-F
2. When ready to use, remove the pie dough from the frdige, and gently roll out the dough.
3. Prepare a cookie sheet, with parchment paper or a silicon mat.
4. Using a rectangle cookie cutter cut the dough into 14-16 rectangles for the top and bottom of the hand pies.
5. Lay the rectangle in a single layer on the prepared cookie sheet
6. Add 1 tbsp of raspberry filling, and 1/2 to 1 tbsp of cream cheese to the middle of half the rectangles, leaving a border around the edges.
7. Brush edges with egg whites
8. Lay the empty rectagle pie crust on top of the fllled ones
9. Using a fork, bind the top and bottom, then poke holes to the top for the steam to escape
10. Bake for 25-30 minutes, until pies are golden brown
11. Let cool for 10 minutes before glazing

Raspberry Cream Cheese Glaze

1. While pies are baking, make the raspberry cream cheese glaze
2. In a bowl, beat the room temperature cream cheese with raspberry filling until smooth.
3. Add powdered sugar, vanilla, and milk, while until it all comes together and is a glaze consistency. (Add more powdered sugar if it is too runny, and more milk if it is too thick).
4. Once pies are cooled, add glaze and sprinkles as you like. Enjoy!