Preheat oven to 400°F
Combine raspberries, ½ cup of water and sugar in a medium sized saucepan over medium heat. Cook until raspberries soften, about 5 minutes. Strain raspberries into a bowl through a fine mesh sieve and discard seeds. Return mashed berries to the saucepan.
Stir cornstarch and ¼ cup of cold water in a bowl until completely dissolved. Add to the mashed raspberries.
Cook over medium heat, stirring constantly until thickened. About 5 minutes. Stir in lemon juice and allow sauce to cool to room temperature.
Place your mini pie shells on a parchment lined baking sheet, poke holes on the bottom and parbake the shells for 15 minutes. Allow to cool completely.
Take 2 unthawed 9” pie crusts and gently roll out flat. Use a 2 ½“ – 3” round cookie cutter or small cup to cut out 12 circles for the top of your pie.
Combine scraps and roll out again. Cut 6 more circles for eyelids. Cut each in half to create 12 semi circles.
Place all circles and semicircles in the fridge to keep cool.
Fill your cooled par baked mini pie shells with your cooled raspberry filling.
Place your circles on top (the edge of the circles should meet the edge of your pie crust). Lightly brush with egg wash to seal the edge.
Take your semi circles and gently score the straight edge to replicate the fold of an eye. Cut frozen cherries in half and place cut side down. Wrap the semi circle over the top to create the eyelid and place on top of the mini pie. Gently secure into place and lightly brush the top with egg wash.
Bake for 15 minutes.
Allow to cool completely on a wire rack.
Once cool, brush the white edible paint under the cherry eye.