Preheat oven to 350°. Spray a large rimmed baking pan with nonstick spray; set aside. Soften ice cream at room temperature for 20 to 30 minutes. Spread softened ice cream evenly in a 15x10x1-inch baking pan; sprinkle with lemon zest; freeze 2 hours.

Unfold crusts and cut into 28 (2¾-inch each) squares. Spoon 1 tablespoon pie filling or topping onto 14 dough squares. Place remaining squares on top; crimp edges with a fork to seal. Brush tops with beaten egg and sprinkle each hand pie with 1 tablespoon coarse white sugar. Place on prepared baking sheet and bake 15 to 17 minutes or until golden brown. Transfer pies to a wire rack to cool completely.

Just before serving, cut ice cream into 7 (2½-inch each) squares. Sandwich 1 ice cream square between 2 pies. Garnish with crushed freeze-dried raspberries and additional lemon zest, if desired.