Raspberry Mini Pies

• Dough:
• 3 cups all-purpose flour
• 1/ 2 teaspoon salt
• 1 cup shortening
• 6 tablespoons ice water
• Filling:
• 4 cups fresh raspberries
• 1 1/ 3 cups sugar
• 2 tablespoons cornstarch
• 2 tablespoons quick cooking tapioca
• 3 tablespoons water
• 2 egg whites
• 2 tablespoons butter, cut into small pieces

In large bowl, sift together flour and salt. Cut in the shortening with a pastry blender until the mixture resembles coarse meal. Add ice water a Tbsp at a time, stirring until dough begins to hold together. Shape into a ball, wrap in plastic wrap and chill 30 minutes. Divide dough into fourths. Roll one portion out on a floured surface to about ¹/8-in thickness. The dough should be about 1 ½ in. larger than the  pie pan. Fit dough in pie pan; trim edge of dough so it is flush with edge of pan. Repeat with a second portion of dough. In medium bowl, combine raspberries, sugar, cornstarch, tapioca and water; stir gently to combine; set aside. Roll another portion of dough into a circle that is 3 inches larger than the pastry cutter. Place cutter in center of dough and press firmly to cut. Remove pastry cut-out sections. Repeat procedure with remaining dough portion. Divide filling evenly between dough-lined pie pans. Top each pie with small pieces of butter. Brush edge of dough in pan with egg white. Place each cut-out dough on top of each filled pie pan and lightly press edges to seal. If desired, brush top with egg white and sprinkle with additional sugar. Bake at 400 degrees F (205 degrees C) for 10 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake 20-25 minutes longer.  Cover the pie loosely with aluminum foil during baking if crust begins to brown too much.