- PREP TIME: 15 MIN
- COOK TIME: 20 MIN
- TOTAL TIME: 35 MIN
- SERVES: 6
- Preheat oven to 400°F and line a large baking sheet with parchment paper.
- Lightly flour a flat working surface and roll out each pie crust to 1/8" thick. Cut off the edges of the crust to make a 9"x 9" square.
- Cut each large square into six pieces of equal size (12 total rectangles).
- In a small bowl add the raspberries, sugar, vanilla and tea. Mash with a fork until raspberries are broken up.
- Brush the edges of six pie crust squares with melted butter. Spoon 1 Tbsp. of raspberry filling into the center of the pie squares.
- Place the remaining pie crust squares on top and crimp the edges of the pastry with a fork to close all edges.
- 15 oz (2 crusts) frozen pie crust, thawed
- 1 pint fresh raspberries
- 2 Tbsp. sugar
- 1 tsp. vanilla
- ¼ cup Raspberry Mint Tea
- 3 Tbsp. butter, melted
- ½ cup remaining raspberry filling
- 2 cups powdered sugar
- Make a small slit with a sharp knife in the center of each pastry. Brush with the remaining melted butter.
- Place the hand pies on the prepared baking sheet and bake for 20 minutes. Remove and place on a wire rack to cool slightly.
- Meanwhile, use the remaining raspberry filling and mix with the powdered sugar to create raspberry glaze.
- Spread the frosting on warm pastries and top with sprinkles if desired.
Note: if serving the next day, frost the pastries right before serving.
For left over pastries, sit the bun warmer on top of the toaster, with the feet inside the slots. Place one unfrosted pastry on top. Set the browning level to setting 3; then lower the lever. When the lever pops up, remove the pastry, frost and top with sprinkles.