Mini Heart Pies


Yesterday was Valentine’s Day,
so I made some cute little pies to enjoy throughout the day!

The jam I used for my mini heart pies was homemade strawberry fig preserves. These preserves come from my super sweet mother-in-law. She works so hard on these preserves every year, so I have to find special ways to use them. I don’t have many recipes worthy of her preserves so I have a nice little stock of various preserves waiting for their turn. The batch I used for these pies was from 2013! 


makes: 36 mini pies
time: 40 minutes
equipment: heart-shaped cookie cutter, 1/2 teaspoon spoon, basting brush, baking sheet, parchment paper, and an oven


  • 2 refrigerated pie crust from Pillsbury (usually two come in one box)
  • Jam or preserves of your choosing
  • 1 egg
  • for the glaze
    • 1/2 cup confectioner’s sugar
    • 2 tablespoons milk


  • take the pie crust out of the fridge to warm up just a bit, like 5 to 10 minutes
    • this makes it easier to unroll
  • preheat oven to 350F
  • using the heart-shaped cookie cutter, cut your hearts from the pie crusts
    • if you are strategic with cutting you can get 18 hearts from each pie crust
      • 36 total pieces
    • if you want more than 18 pies, combine the remaining pie crust pieces, roll out with a pin and cut some more, but make sure the crust is not too thin
  • lay the hearts you cut from one pie crust onto a parchment paper-lined baking sheet
  • using a 1/2 teaspoon measuring spoon, dollop 1 scoop of jam/preserves on each heart
  • take another heart crust, line it up, and gently press down the edges
    • you can do this with a fork or your fingers
    • as you can see I tried both – I found using my fingers was easier
  • go slow and try to keep your jam inside the pie
  • once all your pies are formed, mix the egg and a splash of water together in a bowl
  • with a brush, gently brush the egg wash on the tops of the pie
  • I have to admit the pies looked pretty ugly before cooking, but I promise they come out of the oven adorable
  • bake for 20 minutes, the pies should come out a nice golden color
  • while waiting for the pies to bake, make the glaze
    • mix the sugar and milk in a bowl until you have smooth and slightly runny consistency
  • When the pies come out, you want to let them cool about 15 minutes and drizzle the glaze on top of them.

– The Martin’s Kitchen –
Heart Pies


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