These Raspberry Heart Hand Pies are a fun and festive dessert to make any time of year. They have a flaky, buttery crust and a sweet raspberry filling. They're even topped with turbinado sugar for an added crunch.
You'll make the pie dough first and let it chill for about 30 minutes. Then you'll cut out the heart shapes. I used this heart cutter, but any cutter of a similar size (around 3" x 3.25" or so) will work.
Once the raspberries are mixed together with the sugar and cornstarch the hand pies can be assembled. You'll brush them with egg wash and add turbinado sugar on top before baking them.
A FEW NOTES BEFORE WE GET STARTED
- Chilled Butter:
- It's crucial that your butter is very cold. If at any point it or your dough becomes too warm to work with, make sure to place it in the fridge to chill and firm back up before working with further.
- Measuring Your Ingredients:
- I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
- However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
Preheat oven to 350º F. Whisk together the flour, sugar, and salt in a large bowl. Blend the chilled butter into the flour mixture with your hands or a pastry blender until the butter is about pea sized.
Pour the water over the flour mixture and stir together until it begins to form into a dough. Form the dough into a disk, wrap in plastic wrap, and chill for 20-30 minutes.
Roll the dough out onto a lightly floured surface until it is about ⅛" thick. Use a heart cookie cutter to cut out 6 hearts, rerolling the dough as needed. Place the hearts on a parchment lined baking sheet and place back into the fridge to chill for another 15-20 minutes.
Stir together the raspberries, sugar, and cornstarch, slightly smushing the raspberries down. Whisk together the egg and water to make the egg wash.
Gently spoon the raspberries into the center of three of the hearts, making sure to divide it evenly and keep it as close to the centers as possible.
Cut four small slits in the centers of the other three hearts. Flip them over and coat their undersides with egg wash and then place the egg wash side down over the raspberries. Press down around it gently to seal in the filling. Wipe up any filling that leaks out.
Place the cookie sheet back into the fridge to let the hand pies chill slightly. Use a fork and gently press down around the edges of each pie to crimp them and fully seal each side.
You can gently trim any excess or uneven edges. Brush the tops of each with egg wash and sprinkle with turbinado sugar.
Bake the pop tarts for 33-35 minutes or until they are golden brown. Let them cool on the baking sheet for 10 minutes before moving them to a cooling rack. Enjoy!
PrintRaspberry Heart Hand Pies
These Raspberry Heart Hand Pies are a fun and festive dessert to make any time of year. They have a flaky, buttery crust and a sweet raspberry filling. They're even topped with turbinado sugar for an added crunch.
- Prep Time: 1 hour
- Cook Time: 33 minutes
- Total Time: 1 hour and 33 minutes
- Yield: 3 servings
- Category: Dessert
Ingredients
Pie Dough
- 150 grams (1 ¼ cup) flour
- 1 ½ tsp sugar
- ¼ tsp salt
- 4 oz (½ cup) butter, chilled and cubed
- 2–3 tablespoon ice water
Filling
- 6 oz raspberries
- 1 ½ tbsp sugar
- 1 ½ tsp cornstarch
Egg Wash
- 1 egg
- 2 tsp water
- Turbinado sugar, for topping
Instructions
Raspberry Heart Hand Pies
- Preheat oven to 350º F.
- Whisk together the flour, sugar, and salt in a large bowl.
- Blend the chilled butter into the flour mixture with your hands or a pastry blender until the butter is about pea sized.
- Pour the water over the flour mixture and stir together until it begins to form into a dough.
- Form the dough into a disk, wrap in plastic wrap, and chill for 20-30 minutes.
- Roll the dough out onto a lightly floured surface until it is about ⅛" thick. Use a heart cookie cutter to cut out 6 hearts, rerolling the dough as needed.
- Place the hearts on a parchment lined baking sheet and place back into the fridge to chill for another 15-20 minutes.
- Stir together the raspberries, sugar, and cornstarch, slightly smushing the raspberries down.
- Whisk together the egg and water to make the egg wash.
- Gently spoon the raspberries into the center of three of the hearts, making sure to divide it evenly and keep it as close to the centers as possible.
- Cut four small slits in the centers of the other three hearts. Flip them over and coat their undersides with egg wash and then place the egg wash side down over the raspberries. Press down around it gently to seal in the filling. Wipe up any filling that leaks out.
- Place the cookie sheet back into the fridge to let the hand pies chill slightly.
- Use a fork and gently press down around the edges of each pie to crimp them and fully seal each side. You can gently trim any excess or uneven edges. Brush the tops of each with egg wash and sprinkle with turbinado sugar.
- Bake the pop tarts for 33-35 minutes or until they are golden brown. Let them cool on the baking sheet for 10 minutes before moving them to a cooling rack. Enjoy!
Notes
- If you don’t have turbinado sugar, you can use granulated or coarse sugar.
- If at any point your dough becomes difficult to work with, make sure to pop it into the fridge to chill. You never want your dough to become too warm or the butter will melt. This is why it's also helpful to roll it out on parchment so it's easy to stick a cookie sheet under it and transfer it to the fridge for a break if needed.
- Leftover hand pies should be stored in an airtight container and eaten with the next day or two. They are best eaten fresh but can be reheated slightly in the microwave or oven.
- I used this heart cutter, but any cutter of a similar size (around 3" x 3.25" or so) will work.
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