Here’s a quick, easy, and charming treat perfect for Valentine’s Day: Strawberry Pie Hearts. These little hand pies are made with store-bought frozen pie crust and strawberry preserves for a simple, delicious dessert. They’re fun to assemble, flaky when baked, and ideal for gifting or serving at a romantic brunch.
You can swap the filling for any jam or preserve you prefer. Blackberry, cherry, or apricot all work beautifully—use whatever flavor you love or have on hand.
To seal the edges without distorting the heart shape, I like using the blunt end of a wooden skewer to make small dots around the perimeter instead of pressing with a fork. It keeps the shape neat and looks decorative, too.
A final sprinkle of coarse sparkling sugar adds sweetness and a pleasant crunch to the otherwise buttery crust. You can find sparkling sugar at craft stores, some grocery store baking aisles, or specialty baking suppliers.
I’ve used frozen pie crusts from several brands with great results—Trader Joe’s and Marie Callender’s both produced flaky, golden hearts. These are straightforward to make and always a hit. Have fun baking, and happy Valentine’s Day!
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Strawberry Pie Hearts
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- Author: Julie
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 12
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
Heart-shaped hand pies filled with strawberry preserves and finished with sparkling sugar for a crunchy, sweet topping. Simple to prepare and lovely to serve.
Ingredients
Scale
- 2 frozen pie crust rounds (or homemade)
- 12 teaspoons strawberry preserves or jam
- 1 egg beaten with 1 tablespoon milk
- Coarse sparkling sugar, for sprinkling
Instructions
- Thaw the frozen pie crusts at room temperature according to package directions.
- Work on a lightly floured surface and unroll one crust at a time.
- Gently roll each crust to thin it slightly and mend any cracks from unrolling.
- Use a heart-shaped cookie cutter to cut twelve hearts and arrange them on a Silpat or parchment-lined baking sheet.
- Place about one teaspoon of strawberry preserves in the center of each heart.
- Cut twelve matching hearts from the second crust and place them over the preserves.
- Seal the edges by pressing gently, then use the blunt end of a wooden skewer to make small dotted impressions around the perimeter to ensure a good seal without distorting the shape.
- Freeze the assembled hearts briefly while you preheat the oven to 425°F (220°C) to help them hold their shape.
- Whisk the egg and milk together. Remove the pies from the freezer and brush the tops with the egg wash, then sprinkle generously with sparkling sugar.
- Bake 10–13 minutes, or until the crusts are golden brown around the edges.
- If some filling bubbles out during baking, that’s fine—there will still be plenty of preserves inside once the pies cool.
Nutrition
- Serving Size: 1 Pie Heart
- Calories: 160
- Sugar: 5.4g
- Sodium: 129mg
- Fat: 7.8g
- Saturated Fat: 2.5g
- Unsaturated Fat: 4.6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.9g
- Protein: 2.3g
- Cholesterol: 16mg