• Preheat oven to 375 Degrees F and line a cookie sheet with parchment paper.

For Mom's No Fail Flaky Pie Crust

• In a large bowl, combine first 4 ingredients with a fork or pastry cutter until they form a crumb like texture.
• In a small bowl combine the liquids.
• Pour liquid mixture into flour mixture and mix together with a fork until it becomes difficult. Knead with hands until everything sticks together. Don't over knead.
• Wrap in plastic wrap and place in fridge to chill for about a half hour.

For the filling

• Rinse and dry raspberries and toss in a small bowl with 4 tablespoons of sugar.
• In a small bowl mix the remaining 2 tablespoons of sugar with the cornstarch.

Make the pies

• Roll your chilled dough on a lightly floured surface in batches. Use a medium sized cookie cutter. I used a heart shaped cutter but round will work as well. ( You could also use a glass with a wide mouth or a small bowl if you don't have a cookie cutter.)
• Place one piece of cut dough on parchment lined cookie sheet. Fill with one or two tablespoonfuls of raspberries. Sprinkle about a teaspoon of sugar/cornstarch mixture over raspberries. Top with another piece of cut dough. Slightly press down with hand to begin to seal edges. Using the prongs of a fork press to imprint and seal edges of pie. Brush top of pie with beaten egg or egg white and sprinkle with sanding sugar. ( Sanding sugr is sugar that contains paraffin to prevent it from dissolving.)
• Repeat with other dough pieces and bake for 18 minutes.
• Remove from oven and cool.
• Repeat until you use as much of dough as you can roll out.