Note: I used pot pie tins for these pies. They came 3 to a package and are 5 inches diameter x 1-3/4 inches (127 cm diameter X 4.4 cm).
Preheat oven to 350 degrees F.
Put all ingredients in a mixing bowl and mix by hand until you have a firm ball of dough.
Roll dough between two large sheets of parchment paper until it is very thin (about 1/8 inch).
Cut to size and mold into pot pie tins.
Whip your egg whites until they form stiff peaks. Set aside.
In a large mixing bowl, combine all other ingredients. Mix gently.
Combine both bowls by gently folding the egg whites into the raspberry mixture.
Gently scoop mixture into pot pie tins.Bake for approximately 20-30 minutes. A cake tester or toothpick should come out clean when poked into the middle of the pie.
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.
This data is based on using all of the pie dough. I did not use it all when I made this. If you don't either, the nutrition data will be less. Data is figured on cutting each pot pie sized pie into 8 small slices. These servings are small, but you can always have two! I just had to pick a number to calculate the data and I figured most people cut a pie into 8 slices.