Raspberry Heart-to-Heart Hand Pies

Name: Raspberry Heart-to-Heart Hand Pies
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 12 oz Fresh Or Frozen Raspberries; 1/3 cup Granulated Sugar; 1 1/2 tbsp Cornstarch; 2 tbsp Fresh Lemon Juice; 1/8 tsp Kosher Salt; 4 Refrigerated Pie Crusts; 1 Large Egg; 1 tbsp Water; 1 tbsp Coarse Sugar; 3/4 cup Confectioners’ Sugar; 1 tsp Finely Grated Lemon Zest; 1 1/2 tbsp Fresh Lemon Juice For The Glaze

Glazed raspberry heart hand pies on a serving platter

Samantha Green

Published: July 27, 2026

Categories: Pies, Fruits

Tags: Dessert, Brunch, Raspberry, Make-Ahead, Picnic, Hand Pies, Friendship Day, Sisters Day

Raspberry Heart Hand Pies

Crisp heart-shaped hand pies filled with bright raspberry preserves, decorated with interlocking pastry hearts, and finished with a thin lemon glaze.

Prep Time:35 minCook Time:25 minTotal Time:60 minServings:8Difficulty:Medium

These raspberry hand pies are made for sharing: each one has a crisp heart-shaped shell, a vivid fruit center, and two small pastry hearts linked together on top. The decoration carries the friendship theme without requiring lettering or intricate pastry work.

A quick stovetop raspberry filling gives the pies a fresh, tart flavor and a texture thick enough to stay inside the crust. Cooling it completely before assembly protects the pastry layers and keeps the heart edges neat as they bake.

Refrigerated pie dough makes the shaping straightforward and sturdy enough for travel. Chilling the assembled pies once more helps the crimped seams hold, while a small steam vent prevents pressure from splitting the pastry.

The lemon glaze should be thin enough to brush over the warm-gold crust without hiding the decorative hearts. Once set, the pies pack easily in a single layer and remain crisp for a picnic, brunch table, or a treat exchanged with a friend or sister.

Nutrition (per serving)

Calories:515 kcal

Protein:6 g

Carbs:70 g

Fat:24 g

Directions

1

Combine the raspberries, granulated sugar, cornstarch, 2 tablespoons lemon juice, and salt in a small saucepan. Cook over medium heat for 6 to 8 minutes, stirring and crushing the berries, until very thick and glossy. Transfer to a bowl and cool completely.
2

Line two sheet pans with parchment paper. Unroll the pie crusts on a lightly floured surface and cut out sixteen 4-inch hearts. Gather and reroll the scraps once, then cut sixteen small hearts for the decorations.
3

Arrange eight large hearts on the prepared pans. Spoon about 1 1/2 tablespoons cooled raspberry filling into the center of each, leaving a 1/2-inch border.
4

Beat the egg with the water. Brush the exposed borders lightly with egg wash, top with the remaining large hearts, and press out any trapped air. Seal the edges with the tines of a fork.
5

Overlap two small pastry hearts on each pie so their sides interlock, securing them with a dab of egg wash. Cut one small steam vent below the decorations.
6

Chill the assembled pies for 15 minutes while heating the oven to 400°F. Brush the pies with egg wash and sprinkle the edges lightly with coarse sugar.
7

Bake for 20 to 25 minutes, rotating the pans halfway through, until the pastry is deeply golden and a little raspberry filling bubbles at the vents. Cool on the pans for 10 minutes, then transfer to a rack.
8

Whisk the confectioners’ sugar, lemon zest, and 1 1/2 tablespoons lemon juice until smooth and pourable. Brush a thin layer over the slightly warm pies, leaving the interlocking hearts visible, and let the glaze set before serving or packing.

Ingredients

Fresh Or Frozen Raspberries:12 oz
Granulated Sugar:1/3 cup
Cornstarch:1 1/2 tbsp
Fresh Lemon Juice:2 tbsp
Kosher Salt:1/8 tsp
Refrigerated Pie Crusts:4
Large Egg:1
Water:1 tbsp
Coarse Sugar:1 tbsp
Confectioners’ Sugar:3/4 cup
Finely Grated Lemon Zest:1 tsp
Fresh Lemon Juice For The Glaze:1 1/2 tbsp

Tips & Notes

The filling must be fully cool and thick enough to mound on a spoon before the pies are assembled.
If the dough softens while cutting, slide it onto a sheet pan and chill for 10 minutes before continuing.
Store fully cooled pies in a single layer at room temperature for up to one day; refrigerating can soften the crust.