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–+ servings
2 heart shaped raspberry pies

Heart Shaped Fresh Raspberry Pies

This heart shaped raspberry pie recipe makes 6 mini pies. A little too big for one but just the right size to share with someone you love.
4.50 from 2 votes
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Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Course Dessert
Cuisine American
Servings 6
Calories 523 kcal

Ingredients
  

Raspberry Filling

  • 4 cups fresh raspberries approx 24 oz
  • 1/8 cup water
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons sugar
  • 1 teaspoon flour

Crust

  • 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

Instructions
 

  • 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 mixture on the bottom of half of the hearts.
  • Add the top hearts and crimp the edges with a fork to seal.
  • Cut an X with a knife. Use a small cap to cut out the circle.
  • Use a pastry brush to coat the top of each heart with cream or an egg wash.
  • Place on parchment covered baking sheets.
  • Bake in a 400 degree oven for about 30 minutes and the pies are golden brown.
  • Remove and let cool.

Notes

Substitute canned or jarred pie filling for the raspberries in a pinch but fresh is always best.
I made my own pie crust recipe for these beauties but you can also buy prepared pie crusts.

Nutrition

Serving: 1gCalories: 523kcalCarbohydrates: 55gProtein: 7gFat: 32gSaturated Fat: 20gPolyunsaturated Fat: 10gTrans Fat: 1gCholesterol: 81mgSodium: 422mgFiber: 7gSugar: 8g

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.

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