Allow pie crusts to thaw on counter according to package instruction

Preheat oven to 350 degrees and place oven rack in center position

Cover a cookie sheet with parchment paper and set aside

Use a microplane to zest 1/2 a lemon, then juice the whole lemon, set aside

Place raspberries in a bowl with 2 Tablespoons granulated sugar and 1 teaspoon lemon juice, smash berries with a fork

Dust counter well with flour and turn thawed pie crust out on counter, roll with a rolling pin to about 1/8" thick. If crust doesn't come out of the tin easily, don't panic, just form it into a ball and roll, dusting with flour as needed.

Use a 3" heart cookie cutter to cut 8 heart shapes, reforming and rolling dough if needed (depending on dough and size of cookie cutter you may be able to cut more for additional pies )

Use a spoon to place raspberry filling (about a tablespoon) into center of four hearts

Place the remaining hearts on top and use a fork to gently press and seal the edges

Place hearts on parchment covered cookie sheet, brush with milk, cream or whisked egg white, then sprinkle with more organic granulated sugar

Place in oven and bake for about 18-20 minutes (or until dough is cooked and slightly golden)

Remove. While pies cool make icing:

Place powdered sugar in a small bowl

Add 1 Tablespoon lemon juice and zest to bowl, whisk until smooth (if needed add more lemon juice literally a drop or two at a time until glaze is pourable but not too thin)

Spoon glaze unto warm pies and use back of spoon to spread to edges

Serve warm or cool!