Heart Shaped Raspberry Hand Pies

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.

Easy Heart Shaped Raspberry Hand Pies


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!

Heart Pastry Raspberry Hand Pie Recipe

Heart Raspberry Hand Pies
  • 1 cup raspberries
  • 1 tsp. cornstarch
  • 4 tsp. sugar
  • ½ tsp. lemon juice
  • 1 (14-oz.) pkg. piecrust
  • 2 Tbsp. water
  • egg wash (optional)
  1. Preheat oven to 375 degrees.
  2. Combine raspberries, cornstarch, 3 tsp. sugar, and lemon juice in a bowl. Use a fork to mash into a coarse consistency and set aside.
  3. Unroll piecrust onto a slightly floured surface. Use a large heart shaped cookie cutter to cut heart shapes out of the piecrust.
  4. Prepare a baking sheet with parchment paper and spread half of the hearts onto it.
  5. Place a small spoonful of raspberry mixture onto the center of one heart.
  6. Dip your fingers into a bowl of water and lightly dampen the edge of the heart shape.
  7. 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.
  8. Use a toothpick or a fork to poke a few holes in the top heart and score the edges to ensure they are sealed.
  9. Repeat one heart at a time until all are prepared.
  10. Optional: Mix 2 Tbsp of water and one egg to create an egg wash. Brush over the tops of the hearts.
  11. Sprinkle with remaining sugar and bake for 15-20 minutes or until the edges are golden brown. Serve room temperature or warm. Enjoy!


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