Preheat the oven to 375°F.

Roll out the pie crust into a large, thin rectangle.

Using either a knife or a pasta cutter, cut out equal-sized rectangles.

Lay pairs of the rectangles onto a parchment paper or silpat covered baking sheet.

Spread your favorite jelly, jam, or fruit butter in a thin layer on the pastry, leaving a boarder of crust to press the pastry together. Optional: brush some water or egg wash along the edges for extra hold.

Lay the matching pastry on top of the jam covered pastry.

Using a fork, push down the sides of the rectangles together, locking the jam inside.

Beat the egg in a small bowl. Using a pastry brush, brush the egg on the top of the pastries.

Sprinkle with some raw sugar.

With a fork, poke a few holes in the top of each pastry.

Bake for 20 minutes, until light golden brown.

Remove from the oven and let cool on the baking sheet for a few minutes.

Once cooled completely, store in an air tight container. Enjoy!