This heart shaped fresh raspberry pies recipe makes 6 mini pies using fresh raspberries and no thickeners. A little too big for one, but just the right size to share with someone you love.
The idea of hand pies intrigues me. I remember when we were kids my brother used to love the little Hostess single serve pies from the corner store.
I thought it would be fun to make some fresh raspberry pies in the shape of a heart for Valentine's Day. However, instead of making them hand pies, I made them just large enough to share with someone in true romantic fashion.
How to Make Heart-Shaped Pies
Make a heart template to cut out the dough. I just used a piece of white cardstock. Use something round in the size you want to make a circle. Fold it in half. Cut around the top and bottom to create your heart. Just like you learned in grade school. Who knew that would come in handy one day.
You'll need to cut two hearts for each pie. This recipe made six pies. That will vary depending on the size of your hearts.
When placing the filling on the bottom heart, make sure to leave enough room on the sides.
I used fresh raspberries for the filling. Cooked down for about an hour on the stove. Of course, you could use any filling you want. Canned, jarred in any flavor.
You can use the tines of a fork to crimp the edges together. Even though I thought I had plenty of room on the side you can see that the filling did peek out around some of the edges.
You'll want to provide some kind of venting on top. I went with X's and O's for more Valentine fun. You can use a knife for the X's. For the O's I used a cap from our almond milk container.
A little cream brush (however messily) on top created a pretty golden crust. You can substitute an egg wash if you don't have any cream handy.
I used some parchment paper under the pies to cook them. This was a big help with the messy cream and at least one pie had some of the filling come out.
These heart shaped fresh raspberry pies for two were so fun to make and eat. Soon I'd like to try making some in different shapes and flavors.
- 4 cups fresh raspberries (approx 24 oz)
- 1/8 cup water
- 1 tablespoon fresh lemon juice
- 2 tablespoons sugar
- 1 teaspoon flour
- 2.5 cups flour
- 1 cup butter cut up in small pieces
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 cup or more ice water
- To make the filling combine berries water lemon juice sugar and cook on medium heat mashing down the berries.
- Once the berries have broken down sprinkle in the flour and mix well.
- Bring the filling to a boil and then reduce heat and simmer for about an hour or until the filling has cooked down.
- Make the crust by combining the flour, salt, sugar, and butter in a food processor and pulse a few times until it looks like oatmeal.
- Then while the processor is on pour the ice water through the top slowly, until the dough starts to form.
- Remove and split in half.
- Make two discs. Cover in plastic wrap and refrigerate for 1 hour.
- Next make a heart template with card stock paper by making a circle. Then fold it in half and shape with scissors to create a heart. You can make them any size. However mine were about 6 inches in diameter which yielded 6 pies.
- Roll out your dough.
- Use the heart template to cut out 2 hearts for each pie with a sharp small knife.
- Place about 2 tablespoons of filling on the bottom of half of the hearts.
- Add the top hearts and crimp the edges with a fork.
- Cut an X with a knife. Use a small cap to cut out the circle.
- Brush the tops with cream or and egg wash.
- Bake on parchment in a 400 degree oven for about 30 minutes.
- Remove and let cool.
Substitute canned or jarred pie filling for the raspberries in a pinch but fresh is always best.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 523Total Fat: 32gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 81mgSodium: 422mgCarbohydrates: 55gFiber: 7gSugar: 8gProtein: 7g