Preheat the oven to 425. Line a baking sheet with parchment paper and set aside.

Place a strainer over a medium bowl, place the Razz Crush in the strainer and strain for about 10-15 minutes, allowing the raspberry juice to fall into the bowl. Set the raspberry juice aside to use later for the glaze.

In a medium bowl, combine the drained Razz Crush and cornstarch; mix to combine.

Roll out both circular pie crusts into two rectangular shapes and cut each crust into 8, 2.5” x 4” rectangular pieces. Place 8 rectangular pieces on the prepared baking sheet. Add 1-2 tablespoons of the Razz Crush to the center of each piece of dough and top with a second rectangular pieces of dough on the Razz Crush mixture. Use a fork to crimp the edges of the dough.

Bake for 10 minutes or until the crust is golden brown. Remove the pastries from the oven and allow to cool completely.

While the pastries bake, whisk together the powdered sugar, raspberry juice, and vanilla in a medium bowl.

Drizzle the glaze on top of the cooled pastries and garnish with sprinkles.

Eat immediately.