Add flour to large bowl along with sugar

Cut butter into small cubes and add to bowl

With your hands or a mixer, break down the butter until it is mostly crumbled in small pieces with the flour

Add the cold water and knead into dough

Once most of the dough sticks together and leaves the sides of the bowl, form a ball and wrap in plastic wrap to refrigerate for at least 2-3 hours or overnight

In a small saucepan, heat water, raspberries, sugar, and lemon zest

Bring to a slight boil and then simmer for 5-7 minutes

Strain raspberry mixture in a fine mesh strainer

Return the raspberry liquid to saucepan over the stove

Bring to simmer and add arrowroot powder or cornstarch

Mixture will thicken quickly. Stir it continuously for a minute or two and remove from heat

Once it is cooled, refrigerate until you're ready to form the pies

Mix sugar and lemon juice well and brush generously onto pies

Preheat oven to 350 F

Roll out pie dough pretty thinly

Cut into desired size for pies

Spoon 1-2 tablespoons of pie filling into the middle of each cut piece of dough

Use egg wash to brush the outside edges before sealing

Use a fork to seal each pie

Brush with a little more egg wash before baking

For larger sized pies, they will bake for about 20 minutes. If you make mini sized pies, they will only need about 12 minutes to bake. Once they have a slight golden brown color, remove them and allow to fully cool.

If using the icing, brush each pie generously and allow to dry.

Enjoy!