Place 1 ½ cups of raspberries, the sugar, lemon juice and 3 tablespoons of water into a small saucepan and bring to a simmer.

Let cook for about 3-4 minutes, stirring occasionally to prevent sticking.

Add in the remaining raspberries and stir.

In a small container, whisk the remaining water (4 Tbsp) and the cornstarch together and then pour it into the pan containing the raspberries.

Stir the contents together and continue to cook until the berries begin to thicken. Remove from heat and allow to cool.

Preheat the oven to 400 degrees.

Once the berries have cooled enough to handle, unroll the pie dough and using a 4” biscuit cutter, cut out as many circles as you can.

You can reroll the dough to use up any remaining scraps.

Place about a teaspoon of the raspberry filling in the center of each circle.

Dab your finger in water and go around the edge of the circle to help glue the pie together. Fold the dough in half to create a half moon shape, pinching the edges to seal in the raspberry filling.

Place on a baking sheet and press the edges with the tines of a fork to complete the seal. Repeat until the dough is gone.

In a small bowl, whisk the egg with a fork and using a pastry brush, coat the tops of each hand pie with the egg wash. Place in the oven and bake for 15-18 minutes, until golden brown. Remove and let cool before serving.