Put the raspberries, sugar and lemon juice and cook until boiling. Once boiling, turn heat to low and simmer for 15-20 minutes, stirring regularly. Smash the berries while they cook.

Remove from heat and strain out the majority of the jam's liquid.

Take a couple of pinches xanthan gum and sprinkle it evenly into the pan, stirring well to combine. Place in fridge to cool to room temperature.

If you use cornstarch, first dissolve it in a tablespoon of water. Make sure your jam is bubbling and then add the cornstarch mixture. Low the heat and stir until everything is well combined. 

Preheat oven to 400°F. Line 2 large cookie sheets with parchment paper.

Unroll pie dough and using the cookie cutter, cut dough into butterflies. Place them on the cookie sheet. Scoop about 2 teaspoons jam on each butterfly, then top with an additional butterfly. Press with your fingers to seal. 

Grab a fork and press along the edges to create a ripple and to seal the dough again. Cut four slits in the top of the pie crust to allow steam to escape.

Lightly brush the top of the pie crust with the free-dairy milk.

Bake for 10-15 minutes, or until golden brown.

Let cool a few minutes before serving!