These heart shaped raspberry hand pies will be a favorite in your family – just like ours! This post is part of a sponsored campaign with Wayfair but all opinions, recipes, and photos are my own.
it’s the battle of the pies! i’m going a little ‘out of the box’ with my entry to Wayfair’s pie contest – but it’s a family favorite that is sure to win! you will love this adorable individual pie idea – heart shaped raspberry hand pies! i make this about once a year (often around valentine’s day) but they are the perfect size for any party, get together, or even a surprise in your kid’s lunch! the recipe is easy – it has minimal ingredients and steps – and the result is totally adorable!
i’m one of those people that will always choose pie over cake – and mostly because of the crust and an adorable pie pan. i love this recipe from Crazy for Crust but when i’m in a pinch i’ll use store bought so that is what i included in this recipe. other than the optional egg wash, this recipe only has 5 ingredients but definitely tastes and looks like you spent all day on them! These can be made unto 2 days in advance ad stored in the refrigerator until ready to serve – which makes them great for parties. Serve them at room temperature or warmed for a fun treat!
- 1 cup raspberries
- 1 tsp. cornstarch
- 4 tsp. sugar
- ½ tsp. lemon juice
- 1 (14-oz.) pkg. piecrust
- 2 Tbsp. water
- egg wash (optional)
- Preheat oven to 375 degrees.
- Combine raspberries, cornstarch, 3 tsp. sugar, and lemon juice in a bowl. Use a fork to mash into a coarse consistency and set aside.
- Unroll piecrust onto a slightly floured surface. Use a large heart shaped cookie cutter to cut heart shapes out of the piecrust.
- Prepare a baking sheet with parchment paper and spread half of the hearts onto it.
- Place a small spoonful of raspberry mixture onto the center of one heart.
- Dip your fingers into a bowl of water and lightly dampen the edge of the heart shape.
- Take another heart shaped piecrust and align it with the bottom heart. Use your finger to seal the edges of the hearts together, creating a pocket for the raspberry mixture.
- Use a toothpick or a fork to poke a few holes in the top heart and score the edges to ensure they are sealed.
- Repeat one heart at a time until all are prepared.
- Optional: Mix 2 Tbsp of water and one egg to create an egg wash. Brush over the tops of the hearts.
- Sprinkle with remaining sugar and bake for 15-20 minutes or until the edges are golden brown. Serve room temperature or warm. Enjoy!