Okay everyone. It’s time to prepare yourselves. Valentine’s Day is just around the corner. It’s that time of year when we’re bombarded with candy hearts, stuffed animals, red roses, and cheap champagne. I’ve never been a big fan of the holiday myself, and Matthew and I never do anything overly extravagant to celebrate. This year we’re opting to cook a romantic dinner for two at home. This is exactly the type of low-key Valentine’s Day celebration that I can appreciate.
After the hustle and bustle of the holiday season, I’ve just started finding my way back into the kitchen to do some baking. I decided to start with a simple recipe that I’ve done many times before. A couple of summers ago, I took a pie baking class at Sur La Table with a friend where they taught us how to make hand pies.
Using the same recipe, I simply swapped out my circular cookie cutter for a heart shaped one! You can use any filling that you’d like, I just chose blueberry jam because it is what we had in the refrigerator. Regardless of my feelings about Valentine’s Day, one thing I definitely can support are these homemade heart shaped treats!
Blueberry Hand Pie Recipe
Pastry Dough Ingredients
1 ¼ cups all-purpose flour
¼ teaspoon salt
½ cup butter, chilled and diced
¼ cup ice water
Egg Wash Ingredients
1 large egg
1 tablespoon water
Jam Filling Ingredients
¾ cup jam
1 tablespoon cornstarch
1 tablespoon cold water
To make dough, combine flour and salt in a large bowl. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Separate into two balls, wrap in plastic, and refrigerate for 4 hours or overnight.
Place racks in the center of the oven and preheat to 400 degrees F. Line to baking sheets with parchment paper or silicone mats.
Remove pie crusts from the refrigerator and roll out to about ⅛ inch thickness. Using a heart shaped cookie cutter, cut approximately 10 hearts from the crust. Place these hearts on a tray in the refrigerator while you’re working on the second crust. After rolling and cutting out each crust, you should have approximately 20 hearts.
Beat your egg and water together to form the egg wash and lightly brush half of the hearts with the egg wash. Place a small amount of jam in the center of each heart. Gently place the remaining hearts over the top and use your fingers to seal the edges. Go over the edges with the tines of a fork for a final seal. Use a paring knife to cut three small vents on the top and brush each heart with the beaten egg.
Place the hearts on your prepared baking sheet and bake for 10-14 minutes. You want the tops to be golden and the filling to be bubbling. Remove from the oven and let cool for 10 minutes before serving.
Heather’s Helpful Hints
There is a fine art to rolling out pastry dough that only comes with practice. I’m still learning as I go along but have found two things that always help with the process. First, always work with well-chilled pastry; otherwise, the dough will stick to the counter and tear. Second, never roll out dough by rolling back and forth over the same section. Each time you press on the same spot, more gluten develops that can toughen the dough.