Heart Shaped Raspberry Jam (Print version)

Sweet flaky hand pies filled with tangy raspberry jam, shaped into charming hearts for special occasions.

# Ingredient List:

→ Pastry Components

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

→ Filling

03 - 1/2 cup raspberry preserves or jam
04 - 1 teaspoon fresh lemon juice
05 - 1 teaspoon cornstarch

→ Assembly and Finishing

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

# How To Make It:

01 - Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
02 - Whisk together raspberry jam, lemon juice, and cornstarch in a small bowl until cornstarch dissolves completely and mixture is smooth.
03 - Roll pie dough on lightly floured surface to 1/8-inch thickness. Cut 16 heart shapes using a 3.5-inch heart cutter, rerolling scraps as needed.
04 - Arrange 8 heart cutouts on prepared baking sheet, spacing evenly. Place 1 tablespoon jam filling in center of each heart, leaving 1/2-inch border around edges.
05 - Lightly brush dough borders with water. Top with remaining hearts, pressing edges firmly to seal. Crimp edges with fork tines to create decorative seal.
06 - Whisk egg with milk in small bowl. Brush tops of pies with egg wash using pastry brush. Sprinkle generously with granulated sugar.
07 - Cut small X or slit in top of each pie with sharp paring knife to allow steam escape during baking.
08 - Bake 16 to 18 minutes until crust is deep golden brown and filling bubbles slightly. Cool on baking sheet 5 minutes, then transfer to wire rack.

# Expert Advice:

01 -
  • These hand pies freeze beautifully before baking, so you can keep a stash of ready-to-bake love in your freezer for unexpected moments
  • The filling is endlessly customizable and the ratio of crust to jam is basically perfection
02 -
  • Chill your dough thoroughly before working with it or it will stick to everything and refuse to cooperate
  • Do not overfill these pies or the jam will burst out and burn on your baking sheet
03 -
  • If your dough gets too warm and sticky while working, pop the whole baking sheet in the fridge for 10 minutes
  • The egg wash is what makes them look professional, so do not skip this step

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