Bake With Me: Mini Heart Pies

Updated: Jan 16


Mini Heart Pies (Strawberry)



Happy Sunday! How're you guys spending your weekend? I decided to bake on a whim & I don't regret the results, yum! My hub & I have attempted the perfect chocolate chip cookies several times but couldn't find the right recipe for us & so the idea of cookies for this "baking whim" was not in the cards lol. I reviewed a few different recipes for Valentine's mini pies & with the help of my Mother-in-law over Facetime, I was able to bake these delicious mini pies. I was able to snap some images to follow along with as well. So let's jump in with starting with our ingredients:


Directions featured as both a Pictorial & as a Listed Version below:

Ingredients:


1. Pie crust; I made mine from scratch. Here's the recipe I followed for that, but you can also use frozen pie crusts.

2. 1/2 cup to 1 cup of strawberry jam. I used the Smucker's Natural Strawberry Jam.


For Icing:


1. 1-2 cups powdered sugar

2. 2-3 tablespoons melted or softened butter

3. 1/2 teaspoon vanilla extract

4. 1/4 tsp of salt (optional)

5. 2-3 tablespoons milk


Baking Supplies:


Rolling pin

Baking sheet

Silicone spatula & spoons

Dough blender

optional Electric mixer

Medium bowl

Small bowl

Cooling rack

Parchment paper

Heart cookie cutters; I used these

Small spoon

Fork (for scoring)

& of course, an oven



Instructions:


Photo directions below as well:


1. Roll out your pie crust on a lightly floured surface.

2. Cut out various hearts using your heart-shaped cookie cutters.

3. Transfer half of the cut hearts to the parchment paper on the baking sheet.

4. Spoon .5- 1 tablespoon jam onto each heart.

5. Place a second heart on top of each one that you've placed jam onto.

6. Score the edges with a fork to seal. These don't have to be perfect!

*optional- glaze with egg & sugar before baking

7. Place in a 375° oven for 15-30 minutes. The baking time will vary depending on your jam or filling. (Mine took almost 20 minutes.) You'll know when they're done because the crust or edges will turn golden brown.

8. Bake for another 5 minutes and check again.

9. Transfer baking sheet to cooling rack & allow to cool for 5-10 minutes.

10. Now time for our icing; combine all ingredients for icing into a bowl. Stir until smooth & well- blended for desired consistency. Add butter or milk accordingly. Done.

11. After you've made your icing, scoop with a whisk or fork, then quickly drizzle left & right over your mini pies to create pretty lines of icing.

12. Serve warm.


Making my crust from scratch with this recipe.






1. Roll out your pie crust on a lightly floured surface.




2. Cut out various hearts using your heart-shaped cookie cutters.


3. Transfer half of the cut hearts to the parchment paper on the baking sheet.




















4 & 5. Spoon .5- 1 tablespoon jam onto each heart. Then place a second heart on top of each one that you've placed jam onto.


6. Score the edges with a fork to seal. These don't have to be perfect!



*Optional glaze with egg or sugar. I added sugar.




















7. Place in a 375° oven for 15-30 minutes. (baking time will vary depending on your jam or filling; mine took almost 20 minutes.) You'll know when they're done because the crust or edges will turn golden brown.

8. Bake for another 5 minutes and check again.

9. Transfer baking sheet to cooling rack & allow to cool for 5-10 minutes.


Icing:


10. Now time for our icing; combine all ingredients for icing into a bowl. Stir until smooth & well- blended for desired consistency. Add butter or milk accordingly. Done.

11. After you've made your icing, scoop with a whisk or fork, then quickly drizzle left & right over your mini pies to create pretty lines of icing.























12. Serve Warm! YUM!





I hope these turn out just as delicious for you guys! Thanks for baking with me; I'd love to hear how yours turns out or any adjustments you made to make it even better! :)


- God Bless

Emily




**all Professional & iPhone images on this website are taken & owned by Emily Lollar Photography unless otherwise stated.

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