Heart Hand Pies

Who doesn’t love pie? Especially when they are as cute as this?! These blueberry heart hand pies are just so sweet and a must try! They are perfect to pop in a lunch bag for a special treat for your loved ones (and that includes yourself too!). There are only two main ingredients to this recipe – pastry and jam! That’s all you need when you’ve got great quality ingredients!

These pies just melt in your mouth – the pastry is perfection! If you’re a pastry connoisseur like me, then you get it! I pride myself on making the best pastry I can (I’ve got to make my Grandma proud). And when you are making hand pies the ratio of filling to pastry is much less. So you better have the nicest pastry possible!

What’s great about making heart hand pies? They are portable and the perfect size for one. You can add them to a dessert table or make them as gifts (just pop one in a cellophane bag and tie with pretty ribbon). They also freeze really well too. So you can keep a few stashed away for a rainy day!

If you’re looking for some useful tips oh how to get the perfect pastry you can check out another blog I wrote with helpful tips. Check it out here. And here are some tips on getting these heart hand pies perfect every time! These little guys are easy as pie!! 😉

Tips:

1. Always let the pastry rest in the fridge before rolling it out. This will give you that flaky crust! If your pastry is cracking while rolling it, it means your butter is too firm to roll. Let it sit at room temperature for about 10 – 15 minutes and try again.
2. When placing the top of your heart over your blueberry bottom, you may notice the top heart doesn’t reach the bottoms edges. This is because of the blueberry filling. Simply take the tops and using your rolling pin, gently roll the tops a little. This will expand your hearts just enough to fit perfectly over the blueberry filling!
3. Never move hot pastry once out of the oven. The pastry needs to cool before handling or else it will break apart. You’ll end up with a broken heart ;).
4. For fun you can use an assortment of jams in the heart hand pies to make a variety of flavours.
5. You can even bake them on a stick and make little pie pops! Again make sure they are cooled before you try and pick them up on a stick!
6. You can make your own filling – check out how to make a compote here.

How To Make Heart Hand Pies

Step One: Make your pastry and roll dough out. Using a large heart shaped cookies cutter, cut out hearts. Spoon jam into the centre of every other heart, leaving the edges bare (don’t overfill or you won’t be able to close them shut).

Step Two: Place another heart on top of the heart with jam on it (see tips). Using a fork press the edges together around the entire heart.

Step Three: Using a pastry brush, brush milk over the hearts. Sprinkle sugar over the tops and bake for 12 -15 minutes or until golden brown.

Mini Heart Pies

Print Recipe

★★★★★

5 from 2 reviews

Little heart shaped hand pies, filled with blueberry jam are the sweetest treats to spread some love! It’s a simple recipe using a buttery melt in your mouth pie pastry and your favourite blueberry jam. You can easily sub out blueberry jam for your favourite flavours.

• Author: Alie Romano
• Prep Time: 15 mins
• Cook Time: 15 mins
• Total Time: 30 mins
• Yield: 8 1x
• Category: Dessert
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

• 1/2 cup unsalted butter, cold and cut into cubes
• 1/2 cup Crisco shortening, cold and cubed
• 2 cups all purpose flour
• 1/4 teaspoon salt
• 1/4 cup ice cold water (approx.)

Filling

• 1/2 cup of your favourite blueberry jam (or make a simple compote)
• 1/4 cup milk (to brush the tops)
• 1/4 cup coarse sugar (to sprinkle on top)

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Instructions

1. In a food processor add flour and salt, blend.
2. Add butter and pulse until small crumbs form. Add shortening and pulse until the entire mixture resembles small crumbs.
3. With the processor running slowly add the water until a ball forms with the dough (only use as much water as needed – don’t overprocess).
4. Divide dough in half and flatten into 2 discs. Wrap in plastic and refrigerate 20 – 30 minutes..
5. Preheat oven to 425˚F. Line a baking sheet with parchment paper and set aside.
6. Roll out pastry approx. ¼ inch thick on a floured cutting board.
7. Using a large heart shaped cookie cutter, cut out heart shapes and place on your prepared baking sheet. You should have approx. 16 hearts.
8. Spoon jam into the centre of every other heart, leaving the edges bare (don’t overfill or you won’t be able to close them shut, see images above for reference).
9. Place the empty hearts on top of the hearts with jam on it (see post for tips).
10. Using a fork press the edges together around the entire heart.
11. Using a pastry brush, brush milk over the hearts.
12. Sprinkle sugar over the tops of all the hearts.
13. Bake for 12 -15 minutes or until golden brown.
14. Let the mini hearts sit on the baking sheet to cool before removing.

Notes

Pies freeze well; Place hand pies in a freezer bag or container for up to two months. Reheat in oven for warm pies, or serve at room temperature.

Nutrition

• Serving Size: 1
• Calories: 383
• Sugar: 6.4g
• Sodium: 160mg
• Fat: 24.8g
• Saturated Fat: 11.3g
• Unsaturated Fat: 0
• Trans Fat: 0
• Carbohydrates: 37.2g
• Fiber: 0.8g
• Protein: 3.7g
• Cholesterol: 31mg

Keywords: Pastry, Valentine’s Day, Hand Pies

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