Heart Shaped Hand Pies are the cutest little dessert for Valentine’s Day (or any day you want something fun and sweet). They’re flaky on the outside, warm and jammy on the inside, and they look like they came from a bakery—even if you use store-bought pie crust.
What makes these Heart Shaped Hand Pies extra easy is the simple filling and the quick crimp-and-bake method. A tiny bit of cornstarch helps the jam stay put, so you don’t end up with leaky pies all over the pan.
These Heart Shaped Hand Pies are a total crowd-pleaser for parties, classroom treats, and dessert boards. Once you make Heart Shaped Hand Pies, everyone will ask how you got them so neat and pretty.
Why You’ll Love These Heart Shaped Hand Pies
- Better than bakery: Flaky crust, sweet filling, and that adorable heart shape in one bite.
- Easy shortcut option: Store-bought pie crust makes this a beginner-friendly dessert.
- Perfect for parties: Hand pies are tidy, portable, and great for dessert trays.
- Sweet-tart filling: Strawberry or berry filling keeps the flavor bright and balanced.
- Make-ahead friendly: Assemble ahead, bake later, and serve warm or room temp.
- Endless flavor options: Swap the filling, add a glaze, or go chocolate-hazelnut.
Ingredients for Heart Shaped Hand Pies
For the Hand Pies
- Refrigerated pie crusts (2 boxes, 2 crusts each): The easiest way to get flaky layers fast.
Sub: Homemade pie dough if you prefer, but store-bought works beautifully here.
- Strawberry jam or preserves (3/4 cup): Sweet, bright filling that bakes up perfectly.
Sub: Raspberry, cherry, blueberry, or mixed berry jam.
- Cornstarch (1 tablespoon): Thickens the jam so it doesn’t leak as much.
Sub: All-purpose flour (1 tablespoon) in a pinch.
- Lemon juice (1 teaspoon): Adds a little pop so the filling tastes fresh, not flat.
Optional: Skip if your jam is already tart.
For Sealing and Finishing
- Egg (1 large): Mixed with water for an egg wash that makes the crust glossy and golden.
Sub: Heavy cream for a softer shine.
- Water (1 tablespoon): Thins the egg wash so it brushes on smoothly.
- Coarse sparkling sugar (2–3 tablespoons): Adds crunch and a bakery-style sparkle.
Sub: Granulated sugar or sanding sugar.
- Pinch of salt: A tiny pinch on top makes the sweet filling taste even better.
Optional Glaze
- Powdered sugar (1 cup): Simple sweet drizzle for the top.
- Milk (1–2 tablespoons): Thins the glaze to your perfect drizzle consistency.
- Vanilla extract (1/2 teaspoon): Adds warm flavor.
How to Make Heart Shaped Hand Pies
- 1. Preheat the oven to 400°F and line two baking sheets with parchment paper. Keep your pie crust cold until you’re ready to roll—it’s easier to work with and bakes flakier.
- 2. Mix the filling: Stir jam, cornstarch, and lemon juice in a small bowl until smooth. The cornstarch helps the filling stay thick instead of running out.
- 3. Roll the crust: Unroll one pie crust on a lightly floured surface and roll it slightly thinner (about 1/8-inch) so you get more hearts. Cut hearts with a 3–4 inch heart cookie cutter. Re-roll scraps once to cut a few more.
- 4. Fill the bottoms: Place half the hearts on the baking sheet. Spoon 1 1/2 to 2 teaspoons filling into the center of each, leaving a border around the edge. If you add too much, it will leak—keep it small.
- 5. Brush and seal: Whisk egg and water for the egg wash. Brush a thin line of egg wash around the edge of each filled heart. Top with another heart cutout and press gently to seal.
- 6. Crimp the edges: Use a fork to crimp all the way around. If the dough feels warm or sticky, chill the tray for 10 minutes before baking.
- 7. Vent and finish: Cut 2–3 tiny slits on top of each pie so steam can escape. Brush tops with egg wash and sprinkle with sparkling sugar (and a tiny pinch of salt if you like).
- 8. Bake for 16–20 minutes, until golden and puffed. Let cool 10 minutes before moving—jam filling is hot. If you want a glaze, drizzle once the pies are mostly cool.
Reader Review: “These were the cutest Valentine dessert! The crust stayed flaky, the strawberry filling didn’t run everywhere, and they were gone in minutes.”
Tips for Perfect Heart Shaped Hand Pies
- Keep the dough cold: Cold crust bakes flakier and holds its shape better.
- Don’t overfill: 1 1/2 to 2 teaspoons is the sweet spot for neat edges.
- Seal well: Egg wash on the edges plus a good crimp helps prevent leaks.
- Vent the tops: Tiny slits let steam out so the pies don’t burst.
- Chill before baking: If your kitchen is warm, chill the assembled pies 10 minutes for sharper edges.
- Bake until golden: Lightly golden pies taste pale; deeper golden equals better flavor and crunch.
Variations & Substitutions
- Cream cheese + strawberry: Add a small smear of sweetened cream cheese under the jam for a cheesecake vibe.
- Chocolate-hazelnut: Use chocolate-hazelnut spread (about 1 1/2 teaspoons per pie) and skip cornstarch.
- Apple pie hearts: Use canned apple pie filling (chop the chunks smaller) with a pinch of cinnamon.
- Cherry almond: Fill with cherry preserves and add 1/4 teaspoon almond extract to the optional glaze.
- Lemon berry: Mix lemon zest into the jam for extra brightness.
- Sprinkle switch: Use heart sprinkles after glazing for a fun party look.
- Air fryer option: Air fry at 360°F for 8–10 minutes (work in batches, and keep an eye on browning).
Make-Ahead & Freezing
- Make ahead (unbaked): Assemble Heart Shaped Hand Pies, place on a tray, and refrigerate up to 24 hours. Bake fresh when you’re ready.
- Freeze unbaked: Freeze on a tray until solid, then transfer to a freezer bag for up to 2 months. Bake from frozen at 400°F for 18–24 minutes.
- Freeze baked: Cool completely, wrap tightly, and freeze up to 2 months. Thaw at room temperature.
Storing & Reheating
- Room temperature: Store in an airtight container for 2 days.
- Fridge: Store for up to 5 days (the crust softens a bit, but still tastes great).
- Reheat: Warm in a 350°F oven for 6–8 minutes to crisp the crust again. Avoid microwaving if you want a flaky texture.
Serving Suggestions
- Dessert tray: Serve with chocolate covered strawberries, cookies, and berries.
- Party board: Add whipped topping for dipping and a bowl of extra jam on the side.
- Brunch treat: Pair with coffee or tea and fresh fruit.
- Gifting: Stack in a bakery box with parchment between layers so the tops stay pretty.
If you make these Heart Shaped Hand Pies, leave a rating and a comment—what filling did you use? Strawberry, cherry, or something totally different?
Print
Heart Shaped Hand Pies (Easy, Flaky, Valentine’s Day Perfect)
- Total Time: 43 minutes
- Yield: 10–12 hand pies (depends on cutter size)
- Diet: Vegetarian
Description
Heart Shaped Hand Pies are flaky mini pies filled with sweet jam and baked until golden. This easy recipe uses pie crust for a quick dessert that’s perfect for Valentine’s Day parties, gifting, and dessert trays.
Ingredients
– 4 refrigerated pie crusts (2 boxes, 2 crusts each)
– 3/4 cup strawberry jam or preserves
– 1 tablespoon cornstarch
– 1 teaspoon lemon juice, optional
– 1 large egg
– 1 tablespoon water
– 2–3 tablespoons coarse sparkling sugar
– Pinch of salt, optional
Optional Glaze
– 1 cup powdered sugar
– 1–2 tablespoons milk
– 1/2 teaspoon vanilla extract
Instructions
1. Preheat oven to 400°F. Line two baking sheets with parchment paper.
2. Stir jam, cornstarch, and lemon juice (if using) until smooth.
3. Roll each pie crust slightly thinner (about 1/8-inch). Cut hearts with a 3–4 inch heart cutter. Re-roll scraps once.
4. Place half the hearts on baking sheets. Add 1 1/2 to 2 teaspoons filling to each, leaving a border.
5. Whisk egg and water. Brush egg wash around the edges. Top with another heart and press to seal.
6. Crimp edges with a fork. Cut 2–3 small vents on top. Brush tops with egg wash and sprinkle with sugar.
7. Bake 16–20 minutes until golden. Cool 10 minutes before serving.
8. Optional glaze: Whisk powdered sugar, milk, and vanilla. Drizzle over mostly cooled pies.
Notes
– Key tip: Keep the dough cold and don’t overfill to prevent leaks.
– Make-ahead: Assemble and refrigerate up to 24 hours before baking.
– Freezing: Freeze unbaked pies up to 2 months; bake from frozen at 400°F for 18–24 minutes.
– Reheating: Crisp in a 350°F oven for 6–8 minutes.
– Tools: 3–4 inch heart cookie cutter, baking sheets, parchment paper, pastry brush, fork.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American