Heart Shaped Raspberry Jam

The first time I made heart-shaped hand pies, it was supposed to be a quick Valentine's surprise that turned into flour-dusted chaos. I'd cut out hearts freehand, which meant half looked like lopsided kidneys and the other half like confused blobs. My husband walked in, saw my frustration, and asked if we were making anatomical models instead of dessert. We ate the ugly ones standing up at the counter, warm jam burning our tongues, laughing until our sides hurt.

Last February, my niece came over to help me make a batch for her school bake sale. She took the crimping so seriously that each pie ended up looking like it had been stitched by a tiny, very determined seamstress. We made forty of them and she insisted on quality testing exactly one from each batch. That child has impeccable standards.

Ingredients

• 2 sheets pie dough: Store-bought works perfectly fine here, but if you are feeling ambitious, homemade butter pastry will make these absolutely sing
• 1 tablespoon all-purpose flour: Keep your surface well dusted to prevent sticking and frustration
• 1/2 cup raspberry jam: Mix with lemon juice and cornstarch to prevent it from becoming a volcanic disaster in the oven
• 1 teaspoon lemon juice: Cuts through the sweetness and makes the raspberry flavor pop
• 1 teaspoon cornstarch: This little trick thickens the jam just enough so it does not escape during baking
• 1 large egg: Beat with milk for that golden, professional looking finish
• 1 tablespoon milk: Creates the perfect egg wash consistency
• 2 tablespoons granulated sugar: Gives the tops a sparkly, bakery style crunch

Instructions

Get your oven ready:

Preheat to 400°F and line a baking sheet with parchment paper so nothing sticks and cleanup is effortless

Prep the filling:

Whisk together the jam, lemon juice, and cornstarch in a small bowl until completely smooth

Cut out your hearts:

Roll dough to about 1/8 inch thick and cut out 16 hearts using a 3.5 inch cookie cutter

Fill the bottoms:

Place 8 hearts on your baking sheet and spoon about 1 tablespoon of jam mixture into the center of each

Seal the pies:

Brush edges with water, top with remaining hearts, press to seal, and crimp with a fork for that classic look

Add the finishing touches:

Brush tops with egg wash, sprinkle with sugar, and cut tiny slits for steam to escape

Bake until golden:

Bake for 16 to 18 minutes until deeply golden and crisp, then cool on a wire rack

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My mom started making heart pies every Valentine's Day after I left for college, just as a quiet way to send some love across the distance. Last year she admitted she still uses the misshapen cookie cutter I made in seventh grade art class because nothing else feels quite right.

Filling Swaps That Work

Raspberry is classic, but strawberry, apricot, or even cherry preserves work beautifully here. I have also made savory versions with goat cheese and herbs that disappear faster than you would believe possible.

The Freezing Secret

You can assemble these entirely, freeze them on the baking sheet until solid, then transfer to a bag. Bake them straight from frozen, adding just a few extra minutes. This has saved me more times than I care to admit when unexpected guests arrive.

Serving Ideas

These are pretty perfect on their own, but a scoop of vanilla ice cream alongside never hurt anyone. For a more finished look, drizzle with a simple powdered sugar glaze once they have cooled slightly.

• Serve them slightly warm for that fresh from the bakery experience
• Pack them in a pretty box for an edible gift
• Make extra because people will inevitably want seconds

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There is something about hand food that makes everything taste better, and these little hearts have a way of turning ordinary afternoons into small celebrations.

Recipe FAQs

→ What type of dough works best for these hand pies?

Store-bought or homemade pie dough works well, provided it is chilled and rolled thin for a flaky texture.

→ Can I use jams other than raspberry?

Yes, strawberry, apricot, or any preferred preserves can easily substitute raspberry jam for varied flavors.

→ How should I seal the hand pies to prevent filling leaks?

Brush edges with water, press firmly together, and crimp edges with a fork to ensure a tight seal.

→ What is the purpose of the egg wash and sugar topping?

The egg wash provides a golden sheen while the sugar adds a sweet, slightly crunchy finish to the pies.

→ Can these pies be prepared ahead of time?

Yes, you can assemble them in advance and refrigerate before baking to enjoy fresh, warm pies later.