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Strawberry Pie Hearts

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Strawberry Pie Hearts arranged on a cake stand, sitting next to some pink tulips.

I’ve got one more quick and easy little treat for you to make for Valentine’s Day.  These Strawberry Pie hearts are made with pre made frozen pie crust and strawberry preserves.  They are really fun to put together, and I’m always a sucker for hand pies!

Strawberry Pie Hearts arranged on a cake stand, with pink tulips in the background.

Of course you can really use any kind of preserves you like.  Blackberry would be wonderful, and I’ve also used cherry.

Four step-by-step photos showing how to make the Strawberry Pie Hearts.

I used the blunt end of a wooden skewer to dot and seal the perimeter of the heart, and I like the way this looks rather than pressing the edges with the tines of a fork because it doesn’t distort the shape of the heart.  Picky, picky, I know.

Strawberry Pie Hearts on a Silpat lined baking sheet before baking them.

This little recipe also calls for course sparkling sugar, which you can find in the baking section of your craft store, and I have seen them in some grocery store baking aisles as well.  It sweetens the otherwise savory pie crust, and gives it a nice crunch.

Strawberry Pie Hearts arranged on a cake stand, sitting next to some pink tulips.

I have made this recipe with a pre made frozen crust from Trader Joe’s as well as Marie Callender’s brand, and they were both flaky perfection!  Have fun with these, 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 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
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Description

Heart shaped hand pies filled with strawberry preserves and sprinkled with sparkling sugar!

Ingredients

Scale
  • 2 frozen pie crust rounds (or homemade of course)
  • 12 teaspoons strawberry preserves or jam
  • 1 egg beaten plus 1 tablespoon milk
  • course sparkling sugar

Instructions

  1. Thaw pie crust at room temperature according to directions.
  2. Unroll one at a time onto a flour dusted surface.
  3. Using a rolling pin, roll the pie crust so it is slightly thinner and to mend any cracks from rolling it out.
  4. Using a heart shaped cookie cutter, cut out twelve hearts and place them on a Silpat or parchment paper lined baking sheet.
  5. Place a teaspoon of jelly onto the center of each heart.
  6. Repeat the cutting process with the second pie crust round, and place the corresponding heart on top of the preserves.
  7. Press gently around the edges of the heart to seal. Use the blunt end of a wooden skewer making “dots” all around the perimeter to further seal the edges.
  8. Place the unbaked hearts in the freezer to chill while you preheat the oven to 425 degrees. This will help them hold their shape.
  9. Whisk the egg and milk together, and when the oven is ready, remove the hearts from the freezer and brush the top with the egg wash. Sprinkle the top generously with the sparkling sugar.
  10. Bake for 10-13 minutes, or until the crust is golden brown around the edges.
  11. Don’t worry if some of the preserves bubbles out of the heart. This happened to a few of mine, and there was still enough preserves inside the hearts once they cooled.

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

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Comments

  2. MOOMAW ALLEN says

    hello in there–i can already taste them——-bbbbbbbut doctor put me on a carrot diet, BUT ILL MAKE THEM FOR EVERY BODY
    ELSE, I WILL LOVE GETTING YOUR RECIPES. THANK YOU MOOMAW

    Reply

  3. Maritta says

    Hi, I’m working on a blog post about eatable inspirations for Valentine’s Day and your Strawberry Pie Hearts idea is great and looks sooo delicious! Thanks for sharing 🙂

    Reply

  4. Becca says

    These turned out adorable and delicious! I made my own crust because I was too lazy to go out and buy pre-made. Big hit at our house. Thank you!

    Reply

  6. Ecfinn says

    Hi there,
    Thanks for sharing these. Quick question: is there a substitute for egg wash for those who cannot eat eggs?
    Thanks

    Reply

  11. Amy says

    What is the size of heart cookie cutter you used? I have a pretty large one (big enough to cut a heart out of a full sandwich) but think it would be to big.

    Reply

    • Julie says

      Sorry, just saw your question Lori. Sorry I didn’t write that down when I made them for this recipe, but I would estimate they are about 2 1/2 – 3 inches at the widest part.

      Reply

  14. Tiff says

    Hi! Do you think you could make and freeze them for later? Or how long do they last after baking? I want to make these for a bake sale!

    Reply

    • Julie says

      Hi Tiff! These would be great for a bake sale. I haven’t tried freezing them before, but I think it could work if you froze them after assembling, but before baking. I’m a little worried if you baked them and then froze them, they might get a little soggy when they thaw out. Let me know how it goes if you try it!

      Reply

  15. Cindy B says

    I would love to make these for a Rehearsal Dinner dessert buffet. Can they be frozen after baking? If so, for how long could they be left in the freezer?

    Reply

    • Julie says

      That would be nice! I don’t see why they couldn’t be frozen, but I haven’t tested it out to know specifics. I usually think baked goods can be frozen for up to 3 months.

      Reply

  16. Cynthia Garcia says

    Thank You so much for recipe turned out great My boys And I really enjoyed them . Will make again

    Reply

  17. Amy says

    I made these last night for a Valentine’s Day treat for coworkers. I must have used a larger heart cut out because there wasn’t enough jam in them. It was just like eating pie crust. They also didn’t stay together! I’m sad that They didn’t work for me! ❤️😕

    Reply

  18. Pat Turner says

    Just made for people I work with. Everyone loved them. I used raspberry jam and topped with red sugar sand. Look like bakery made.

    Reply

  19. MariCruz says

    Julie:
    I am reading some of the comments and realyy aprecciate you left the link to make the pie crust a girl named Carmen asked. I understand her worrie because not all the ingredients in other countries ara easely to find. At least, in my country (Mexico) there is no too frecuently to find grocery places and buy some things just done.
    Thanks a lot for sharing all your recipes. They look fabolous!
    PD Please forgive my poor english. Have a nice day!

    MariCruz

    Reply

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