In a large bowl mix the flour, sugar and salt. Add diced butter. With your hands, mix the butter with flour and start breaking the butter (almost like flaking it first) until you get crumb-like texture. Add in cold water and form dough. This takes about 5 minutes. When ready, flatten it with your hand and wrap in plastic wrap. Chill for 2+ hours (best overnight).

Combine all the ingredients in a small sauce pan, add ¼ cup water and simmer for 5 minutes. Run the mixture through a sieve to remove all the seeds. Pour it back into the saucepan. Add cornstarch dissolved with little water and simmer until it has thickened. Turn off the heat and let it cool down a little before placing it in the fridge to chill completely.

For quicker/hassle-free raspberry filling alternative see note 2.

Roll out the dough thin. Cut out as many circles as you can. Place about a teaspoon of the raspberry filling in the middle of the circle, brush the edges with beaten egg and cover with another dough circle. Press the edges down slightly with your hand. Then take a fork and seal the edges well by pressing down the dough. Brush the top of each hand pie with beaten egg and sprinkle with crushed cookies/graham crackers (this is completely optional). Repeat until you use up all the dough.

Let them cool down before dusting them with powdered sugar.