I’ve always loved using pie crust to make delicious treats and these are a favorite, for sure! A bit of jam, sandwiched between heart-shaped pie crusts, they’re as cute as they are delicious.
To begin, prepare your favorite pie crust. Roll it out in thin strips to cut with a heart cookie cutter:
Add a dollop of seedless raspberry jam to the center of each heart:
Moisten the edge of the heart with water, all around, and cover with another heart cut-out:
Softly press top edge down onto bottom edge, forming a seal, and press sealed edges together with fork tines, all around:
Prick center of each little pie with fork tines and place on a parchment-lined baking sheet. Bake at 425 degrees for 15 minutes, or until lightly browned:
Remove from oven and cool on a wire rack. Dust with powdered sugar, if you’d like and serve slightly warm or at room temperature.
IT'S ME, SERENA!
I bounced through the first years of my life in a hippie gypsy wagon, hand-built by my father, wandering the back roads of the U.S., Canada and Mexico. My family eventually settled into a tiny cabin in the woods on property that was once inhabited by Native American Indians.
I spent my childhood days searching for arrowheads, teaching myself to sew on a treadle sewing machine and to bake in a wood-burning stove, with no running water, refrigeration, or electricity in our home. My family lived frugally and early on, inspired by my parent’s thriftiness and style, I gained a knack for thrifty creativity and turning ordinary objects into something useful. And I dreamed of the home I would create for my own family someday.
Now I’m married to my husband, Colin, and our children are all grown. After 24 years of producing The Farm Chicks Vintage & Handmade Fair, I'm spending time visiting other markets around the world. You can watch episodes of Serena Goes to Market here.
I share more about my life story from time to time, here on my blog. You can also find me on Instagram, and Facebook.
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