Raspberry Pocket Pies using Pocket Pie Maker

1 15 oz. pkg refrigerated pie crust dough for 1 recipe of pastry for double crust pie
1/3 c. sugar
2 T. cornstarch
1 c. fresh raspberries
1 egg, beaten
more sugar if desired

Heat oven to 400  Unwrap refrigerated dough or roll homemade dough into 9 inch circle  Using back of Pie Press, cut circle out of pastry dough  Place dough circle onto top of crimped side of Pie Press. Press pastry circle down slightly in center.  In small bowl, stir together 1/3 c. sugar and cornstarch; set aside.  Spoon 2 T. raspberries onto indented portion of pastry circle, slightly off center.  Sprinkle l T sugar mixture over berries.  Using a pastry brush, brush edges of pastry circle with beaten egg. Using handles of Pie Press, fold pie in half and squeeze tightly to crimp and seal edges.  Place pocket pies on a baking sheet that has been lined with parchment paper.  Brush tops with egg mixture and sprinkle with additional sugar.  Cut 2 small slits in top of pie to allow steam to escape.  Repeat procedure with remaining pastry dough and filling ingredients.  Bake for 15 to 20 minutes, until golden brown.  Cool and serve.


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