Heart Shaped Raspberry Jam Pies (Printable)

Flaky hand pies filled with tangy raspberry jam shaped like hearts, perfect for a sweet treat.

# What You Need:

→ Pastry Components

01 - 2 sheets refrigerated pie dough (approximately 1 pound total), thoroughly chilled
02 - 1 tablespoon all-purpose flour for work surface dusting

→ Raspberry Filling

03 - 1/2 cup raspberry preserves or jam (approximately 4 ounces)
04 - 1 teaspoon freshly squeezed lemon juice
05 - 1 teaspoon cornstarch for thickening

→ Egg Wash & Topping

06 - 1 large egg, beaten
07 - 1 tablespoon whole milk
08 - 2 tablespoons granulated white sugar for finishing

# Steps:

01 - Preheat your oven to 400°F. Line a standard baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
02 - In a small mixing bowl, combine the raspberry jam, lemon juice, and cornstarch. Stir thoroughly until the cornstarch completely dissolves and the mixture is uniform.
03 - Lightly flour your work surface. Roll out the pie dough to approximately 1/8-inch thickness. Using a 3.5-inch heart-shaped cookie cutter, cut out 16 heart shapes. Gather and reroll scraps as necessary.
04 - Arrange 8 of the cut heart shapes on the prepared baking sheet, leaving space between each. Place approximately 1 tablespoon of the raspberry filling in the center of each heart, keeping it away from the edges.
05 - Lightly brush the edges of the filled hearts with water using your finger or a pastry brush. Top each with a remaining heart shape. Press the edges firmly together, then crimp with a fork to create a tight seal.
06 - Whisk together the egg and milk in a small bowl until blended. Brush the tops of each hand pie with the egg wash using a pastry brush. Sprinkle generously with granulated sugar.
07 - Using a sharp paring knife, cut a small slit or make a tiny X in the center of each pie. This allows steam to escape during baking and prevents the filling from bursting through.
08 - Bake for 16 to 18 minutes, rotating the baking sheet halfway through for even browning. The pies are done when they're golden brown and crisp. Transfer to a wire cooling rack and let cool for at least 10 minutes before serving.

# Expert Hints:

01 -
  • These hand pies strike that perfect balance between impressively adorable and actually manageable to make on a Tuesday evening.
  • The tangy raspberry filling cuts through the buttery pastry so they never feel cloyingly sweet.
02 -
  • Keep everything cold. Warm dough equals sad, flat hand pies that lose their shape.
  • The cornstarch in the filling is non-negotiable unless you want jam leaking everywhere.
03 -
  • Work quickly once you start filling the hearts, otherwise the dough warms up and becomes difficult to seal.
  • If your heart cutter is smaller than 3.5 inches, reduce the filling to about 2 teaspoons per pie.

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