mini raspberry heart pies

File Feb 09, 3 58 32 PM

It’s close to Valentines Day! So out come all the heart shaped everything…and chocolate! So, I wanted to blend both of those things and add some raspberry yumminess to the mix! Don’t like raspberries, then try strawberries or blueberries! Your choice! They come together fairly easy and if you don’t have a heart shaped cookie cutter, you can always just cut out rectangles and just make them that way. Our scalloped edge cutter is actually comes from a vintage set my mom passed along to me at some point. Super happy to have the set and the heart one was perfect for this recipe! Either shape, they’ll taste amazing!

Happy Valentines Day!!

mini raspberry heart pies

  • Servings: 4-6
  • Difficulty: mod
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cutest paleo heart pies



  • 1 Pie Crust recipe (click here for ours made with the ever amazing Otto’s Cassava Flour)
  • ¼ c fruit only raspberry jam (or jam flavor of choice)
  • 4-5 frozen raspberry beadlettes* (or other fruit) optional
  • 1 egg, whisked for egg wash
  • Chocolate Ganache** (optional)


  1. Make pie crust recipe, roll into a ball and wrap in plastic wrap. Let it set for about 30 minutes
  2. After 30 minutes, pre-heat oven to 425°
  3. Roll crust out between two pieces of arrowroot starch dusted parchment paper
  4. Cut out 8 hearts (or rectangles if you don’t have a heart cutter) our cutter is approximately 3″ tall by 3″ wide at the widest part of the heart
  5. Place these first 8 hearts on parchment lined baking sheet, cover with plastic so they don’t dry out while you roll out the remaining 8 hearts
  6. Gather dough scraps into a ball from first 8 hearts and re-roll, cut out 8 more hearts
  7. Spread approximately ¼-½ t jam on first 8 hearts leaving about ¼” edge around the outside and top with some raspberry beadlettes** (see pictures and instructions below)
  8. Using a pastry brush, apply egg wash to outside edge of heart around the jam
  9. Lay another heart cutout on top of the jam & beadlettes and carefully press edges together. 10. 10. Repeat with remaining hearts until all 8 are complete
  10. Crimp edges all the way around to seal so jam doesn’t ooze out during baking. We used the end of a nut cracker, be creative and try something new. Although, there’s nothing quite like a good ol’ fork to crimp those edges
  11. Use remaining egg wash to brush the tops of each of the mini pies.
  12. If applying a decorative crust heart, place on top of pie and brush that with egg wash as well. This step is obviously decorative, but ohhhh so cute!
  13. Cut a small slit on top, so steam can escape during baking…some fruit may find it’s way out, not a problem. Real food likes to be active that way. We put the slit very near the decorative hearts we had on top, but for the ones that didn’t have that on top we just cut a slit on top. Just make it a tiny slit…it’s not a very big pie, so you don’t need a very big opening
  14. Place in oven and bake for 14-16 minutes or until golden brown
  15. Let cool slightly before drizzling on ganache if using…enjoy warm or cool
  16. *Raspberry beadlettes – basically is a frozen raspberry, that you pop in your hand between your fingers and all beads fall apart…tadah, raspberry beadlettes! **Ganache – warm approximately 3 T coconut milk til just boiling, remove from heat and add about ¼ dark chocolate chips, stir till warm milk has melted chips. Drizzle or just use as a dip for pies!

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