Heart Shaped Raspberry Jam (Printable)

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

# What You'll Need:

→ Pastry

01 - 2 sheets store-bought or homemade pie dough (about 1 pound total), chilled
02 - 1 tablespoon all-purpose flour for dusting

→ Filling

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

→ Assembly & Finish

06 - 1 large egg
07 - 1 tablespoon milk
08 - 2 tablespoons granulated sugar for sprinkling

# Step-by-step:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a small bowl, mix the raspberry jam, lemon juice, and cornstarch until well combined.
03 - On a lightly floured surface, roll out the pie dough to about 1/8-inch thick. Using a heart-shaped cookie cutter (about 3.5 inches wide), cut out 16 hearts.
04 - Place 8 hearts on the prepared baking sheet. Spoon about 1 tablespoon of the jam mixture onto the center of each.
05 - Brush the edges of the hearts with a little water. Place the remaining 8 hearts on top, gently pressing the edges to seal. Use a fork to crimp the edges securely.
06 - In a small bowl, whisk together the egg and milk. Brush the tops of the pies with the egg wash. Sprinkle with granulated sugar.
07 - Using a small knife, cut a tiny slit in the top of each pie for steam to escape.
08 - Bake for 16-18 minutes, or until golden brown and crisp. Cool on a wire rack before serving.

# Expert Advice:

01 -
  • The flaky pastry practically shatters when you bite into it, revealing that jewel bright center
  • Theyre impossible to mess up completely, even when jam escapes and hearts look slightly lopsided
  • The sugar on top creates this delicate crust that makes them feel special without any fancy techniques
02 -
  • Work quickly once the dough comes out of the fridge, warm pastry becomes sticky and frustrating
  • The jam will bubble through the vents no matter what you do, thats normal and part of their charm
  • These are best the day they are made, but you can freeze the unbaked pies and bake them fresh
03 -
  • Freeze the assembled pies for 15 minutes before baking, they hold their shape better
  • Brush off excess flour before sealing, or the edges will not stick together properly

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