Raspberry Heart Hand Pies

1. Preheat oven to 350º F.
2. Whisk together the flour, sugar, and salt in a large bowl.
3. Blend the chilled butter into the flour mixture with your hands or a pastry blender until the butter is about pea sized.
4. Pour the water over the flour mixture and stir together until it begins to form into a dough.
5. Form the dough into a disk, wrap in plastic wrap, and chill for 20-30 minutes.
6. Roll the dough out onto a lightly floured surface until it is about 1/8" thick. Use a heart cookie cutter to cut out 6 hearts, rerolling the dough as needed.
7. Place the hearts on a parchment lined baking sheet and place back into the fridge to chill for another 15-20 minutes.
8. Stir together the raspberries, sugar, and cornstarch, slightly smushing the raspberries down.
9. Whisk together the egg and water to make the egg wash.
10. Gently spoon the raspberries into the center of three of the hearts, making sure to divide it evenly and keep it as close to the centers as possible.
11. Cut four small slits in the centers of the other three hearts. Flip them over and coat their undersides with egg wash and then place the egg wash side down over the raspberries. Press down around it gently to seal in the filling. Wipe up any filling that leaks out.
12. Place the cookie sheet back into the fridge to let the hand pies chill slightly.
13. Use a fork and gently press down around the edges of each pie to crimp them and fully seal each side. You can gently trim any excess or uneven edges. Brush the tops of each with egg wash and sprinkle with turbinado sugar.
14. Bake the pop tarts for 33-35 minutes or until they are golden brown. Let them cool on the baking sheet for 10 minutes before moving them to a cooling rack. Enjoy!