Preheat oven to 375 degrees.In a small saucepan whisk together raspberries, 1/4 cup sugar, lime juice, 1 tablespoon water, 1/4 teaspoon zest. Bring to a boil over medium heat, whisking constantly. Cook about 2 minutes or until raspberries are soft and sugar dissolves. Remove from heat. Strain to remove seeds if desired. Roll out dough and cut into 8 circles approximately 3 1/2-inches each. Wet the edges of
4 rounds with a bit of water. I just wet my finger and circle the edges.
Place about 1 heaping teaspoon of filling in the center of those 4 rounds. Top with dry round. Press edges together with a fork to carefully seal. Cut 1 or 2 small slits in the top for steam to escape.
Brush the tops of the hand pies with beaten egg. Sprinkle lightly with sugar. Bake hand pies for 15 to 20 minutes, until golden brown and dough is thoroughly cooked. Sprinkle with remaining zest.