You're in for a delicious treat today...Mini Heart Shaped Strawberry Pies...perfect for anytime you want to say, "I Love You"!
Since strawberries are beautiful this time of year for Valentine's Day, I filled these cute heart-shaped pies with a mixture I use for my strawberry pies. However, you can use any berry or apple filling you prefer.
They are fun to make so let's get started.
Mini Heart Shaped Strawberry Pies
2½ cups flour
½ teaspoon salt
¾ teaspoon sugar
1 cup cold butter
½ cup ice water
1 tablespoon milk
5 cups fresh strawberries (separated, 4 cups diced or sliced; 1 cup pureed)
1 cup sugar
¼ cup corn starch, organic if desired
½ teaspoon salt
1 cup water
1 lemon, juice of (about 2 Tablespoons)
Red food coloring (2-4 drops), if desired (I do not use it)
Sanding sugar ( I use Williams Sonoma)
Begin with the glaze. Dice 4 cups of fresh strawberries; puree or smash remaining fresh strawberries to make 1 cup of puree. In a medium saucepan add sugar, corn starch, and salt; stir to combine. Add water, puree, and lemon juice; stir. Over medium heat, stir mixture constantly until it thickens and turns translucent. It will boil, which is necessary for the cornstarch. Stir constantly! Once the glaze is thickened and clear, remove from heat and transfer to a medium size bowl to cool. Let glaze sit at least 5 minutes to cool.
I let it cool while I prepare my dough.
Add diced strawberries to slightly cooled mixture and stir to combine glaze to thoroughly cover the berries. Set aside.
For the pie dough, combine flour, salt and sugar in a medium-size bowl.
Cut 2 sticks chilled unsalted butter into pieces. Cut in butter using a fork or pastry cutter, working until mixture is crumbly - resembles coarse meal. I like to use my (washed) hands to work the mixture.
Add ice water, starting with 1/4 cup, adding a little at a time; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time. Do not overwork.
Roll the dough onto a flour dusted surface.
Using your heart shaped cookie cutter (about 3" x 3-1/2") cutout 24 hearts. Place 12 of them on an aluminum foil lined baking sheet.
Scoop 1 teaspoon of the filling onto each pie.
Place the remaining 12 hearts on top of the filling; press gently around the edges of the heart to seal.
Use the blunt end of a skewer to make dots around the perimeter of each pie to further seal the edges.
Place the baking sheet in the freezer (this will help the pies hold their shape) while you preheat your oven to 425 degrees.
Whisk the egg and milk together.
Once the oven is preheated, remove the pies from the freezer and brush the top of each pie with the egg wash.
Sprinkle the top of each pie with sanding (sparkling) sugar.
Bake 12-14 minutes, or until the edges are golden brown.
Place the baked pies on a cooling rack.
The pies are delicious served warm, alone or with a scoop of vanilla ice cream.
My recipe for the berry filling will make much more than you will use for the 12 mini pies. You can easily double the dough and make 24+ mini pies, or the mixture is very good as a topping on ice cream, angle food cake, yogurt parfaits...anything! It's yummy!