Raspberry Pocket Pies

• 1 (15 oz) pkg refridgerated pie crust dough OR
• 1 recipe of dough for double pie crust
• 1/ 2 cup cup sugar
• 2 teaspoons cornstarch
• 1 cup fresh raspberries
• 1 egg, beaten
• granulated sugar for sprinkling

Heat oven to 400 degrees F. 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 1/2 cup sugar and cornstarch; set aside. Spoon 2 Tbsp raspberries onto indented portion of pastry circle, slightly off-center. Sprinkle 1 Tbsp 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 15-20 minutes, until golden brown. Cool and serve.