Heart Shaped Raspberry Jam (Printable)

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

# What You'll 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

→ Filling

03 - 1/2 cup raspberry jam
04 - 1 teaspoon freshly squeezed lemon juice
05 - 1 teaspoon cornstarch

→ Assembly & Finishing

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

# How to Make It:

01 - Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
02 - Combine raspberry jam, lemon juice, and cornstarch in a small bowl. Stir until cornstarch is completely dissolved and mixture is smooth.
03 - Lightly flour work surface. Roll pie dough to 1/8-inch thickness. Using a 3.5-inch heart-shaped cutter, cut 16 hearts total from both dough sheets.
04 - Arrange 8 heart cutouts on prepared baking sheet. Place approximately 1 tablespoon jam filling in center of each heart, leaving a 1/2-inch border around edges.
05 - Lightly brush edges with water. Top with remaining 8 hearts. Press edges firmly to seal. Crimp edges with fork tines to ensure tight closure.
06 - Whisk egg and milk together in a small bowl until blended. Brush tops of each pie with egg wash using a pastry brush. Sprinkle generously with granulated sugar.
07 - Use a small sharp knife to cut a tiny slit in the top center of each pie to allow steam escape during baking.
08 - Bake for 16 to 18 minutes until tops are golden brown and pastry is crisp. Transfer to wire rack and cool for at least 15 minutes before serving.

# Expert Advice:

01 -
  • The buttery flaky crust pairs perfectly with tangy sweet raspberry jam
  • These hand pies are portable adorable and disappear faster than you can bake them
  • Store bought dough makes them deceptively simple for such an impressive looking treat
02 -
  • Warm dough is your enemy here. If it gets too soft, pop it in the fridge for 10 minutes before continuing.
  • The filling will be extremely hot straight from the oven. Let them cool or you will burn your tongue on that raspberry jam.
  • These reheat beautifully in a 350°F oven for about 5 minutes if you want to serve them warm the next day.
03 -
  • A little flour on your fingertips keeps the dough from sticking while you work
  • Brush off excess flour before sealing or the edges will not stick together properly

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