Dairy-Free Raspberry Hand Pies

Ingredients

• 12 ounces frozen raspberries (thawed at room temperature for 30 minutes)
• 1 1/2 tablespoons cornstarch
• 2 9-inch refrigerated dairy-free pie crusts ((see post above))
• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract
• Coarse sugar or sprinkles (for sprinkling (optional))

Instructions

1. 1

   Preheat your oven to 425ºF, and line a baking sheet with parchment paper.

2. 2

   Using a rolling pin, gently mash the slightly thawed raspberries in the sealed bag.

3. 3

   Place a strainer over a medium bowl and strain the crushed raspberries for 10 to 15 minutes, allowing the raspberry juice to fall into the bowl. Reserve the raspberry juice for the glaze.

4. 4

   While the raspberries are straining, roll out both pie crusts into rectangular shapes and cut each into eight 2 1/2-x-4-inch rectangular pieces. Place half of the rectangular pieces on your prepared baking sheet.

5. 5

   In a medium bowl, stir together 1 1/2 cups of the drained raspberries and the starch.

6. 6

   Add 1 to 2 tablespoons of the raspberry-starch mixture to the center of each piece on the baking sheet and top each with second a rectangular piece. Use a fork to seal and crimp the dough edges.

7. 7

   Bake for 10 minutes, or until the crust is golden brown. Let the tarts cool completely.

8. 8

   In a medium bowl, whisk the powdered sugar, 2 to 3 tablespoons reserved raspberry juice, and vanilla until smooth.

9. 9

   Drizzle the glaze on the cooled tarts.