Heart Shaped Raspberry Jam (Printable)

Flaky hand pies filled with raspberry jam, shaped like hearts — ideal for sweet moments or celebrations.

# What You Need:

→ Pastry

01 - 2 sheets store-bought or homemade pie dough (about 1 lb), 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

# How To Cook:

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 Tips:

01 -
  • The way the jam bubbles up through those little steam vents creates the most gorgeous ruby windows
  • Store-bought dough means you can have these in the oven in under twenty minutes
  • Something about heart-shaped food makes everything taste better, science should really study this
02 -
  • Overfilling seems like a good idea until jam creates a permanent crust on your oven floor
  • Chilled dough is the difference between neat hearts and blob-shaped disappointment
  • The sugar on top isn't optional—that crunch is half the joy of eating these
03 -
  • Freeze your baking sheet for 15 minutes before baking—the cold surface helps the bottoms cook through before the tops burn
  • Sprinkle a little coarse sugar on top instead of granulated for that bakery-style sparkle and crunch

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