Preheat oven to 375F. Line cookie sheet with parchment.

On a lightly floured surface, unroll pie crusts and cut 20 round circles of dough, each 3 1/2-inches. Reroll scraps as necessary. Place dough circles on parchment lined cookie sheet. 

Stir together raspberries, sugar, cornstarch and vanilla until berries just begin to release their juices and mixture is evenly blended.

Brush half of dough circles with egg and top with an even amount of raspberry mixture. Use small cookie cutters to cut shapes out of remaining dough circles then place on top of dough circles with raspberry filling and press firmly around edges to seal (or seal with fork). Brush tops of hand pies with remaining egg and bake about 20 minutes or until pies are golden. Let cool slightly before serving or cool completely.