Raspberry Hand Pies

raspberry hand pies

When I went to SoCal a few weeks ago to visit my family, my best friend Shannan gave me this super cute heart-shaped pocket pie mold. This was the perfect gift since Valentine’s Day is just around the corner! I tried it out the other day and made these delicious hand pies filled with fresh organic raspberries. It is not only for desserts, as you can also use it to make mini calzones and other pocket pies! These raspberry-filled hand pies have a flaky, buttery crust on the outside and a tart raspberry filling (you can control how sweet you want it by adding more or less sugar before you fill them). I used my flaky pie crust recipe for the crust, which worked great. I love Valentine’s Day, because it is another one of the holidays where you get to eat all of the chocolate and baked goods you want.  Everything in moderation, right? These taste great with vanilla ice cream – yum!

This past weekend was so much fun! We went hiking in Marin County along the Coastal Trail, and had crystal clear views of the ocean on our left and San Francisco behind us. What a perfect day! Afterwards we were so hungry and went to a seafood place in the city.


Do you have any plans for Valentine’s Day? I tend to shy away from the restaurant crowds and cook a candlelight dinner at home. And of course, dessert is the best course of the meal! I am not sure what I will make this year, but it will definitely involve chocolate…=)

5.0 from 5 reviews
Raspberry Hand Pies
Prep time
Cook time
Type: Dessert
Serves: 6
  • 2 pie crusts (see above for my recipe, or you can use store-bought)
  • 6 oz organic fresh raspberries
  • 3 tbsp sugar
  • 2 tbsp water
  • 1 tbsp corn starch
  • Egg whites or beaten egg for brushing
  • Flour for rolling
  1. Preheat oven to 400 degrees F.
  2. In a small saucepan over low heat, add raspberries and sugar.
  3. Stir in 1 tbsp corn starch into 2 tbsp water until dissolved.
  4. Add cornstarch mixture to the raspberries and bring to a boil. Stir a few times and remove from heat. Raspberries should be soft.
  5. Allow the raspberry mixture to cool. Taste and stir in more sugar if desired.
  6. In the meantime, roll the dough out and cut 2 heart shapes with the back of the mold.
  7. Place one heart on top of each side of the mold, and press down on the filling side.
  8. Spoon a few tablespoons of raspberry sauce into the mold, and close the mold and press firmly.
  9. Transfer to a baking sheet lined with parchment paper.
  10. Repeat until all of the dough is used up.
  11. Brush the tops of the hand pies with either egg white or beaten egg.
  12. Bake the hand pies for 18 minutes, or until golden brown.
  13. Cool before serving.
Makes 6 hand pies


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  1. Jackie l FoodWineFashion.com says:

    Love these Kristanne! I am such a sucker for random cookie molds like this one! My husband would probably kill me if I got another one (ALL of my kitchen drawers are completely full) – but I’m very tempted…

    xo Jackie

  2. Shannan Rose says:

    Those look so yummy! I’m glad you liked your gift 🙂 I’m going to have to go buy another one of those pie pocket molds and make these for my boyfriend for valentines day <3

  3. Claire says:

    These mini hand pies look adorable and delicious!

    Looks like we had similar plans for a pre-vday weekend lol – J & I went hiking over in Muir Woods on Sunday. The weather was gorgeous as I’m sure you know. Any suggestions for good trails?

    Happy Valentine’s Day!

    • Kristianne says:

      Thanks Claire! We also love Muir woods! You must check out the palomarin trail a bit more north – it leads to a waterfall on the beach! Just beautiful 🙂

  4. Erin @ Texanerin Baking says:

    Oh man. I’m more than a month behind with my reading! These look SO yummy and so cute! I need a little heart shaped mold like that.

    We stayed in for Valentine’s Day. It was pretty boring. Oh, and you two are such a cute couple!

  5. Lisa says:

    I’m so happy to have found your site and this recipe. I snagged one of the same heart molds at Target last weekend as my 5 y.o. is super excited about each and every holiday, but when I read the recipe that came with the mold I was pretty sure their “filling” may not work. Your approach makes more sense and the 3 tbs of sugar much more reasonable than the 1/3 cup for 4 pies the recipe that came with the mold suggested. Thanks very much, I hope they turn our for us just like yours. Happy V day!

  6. Yolanda says:

    I was looking for something to do with frozen raspberries and extra pie dough. Omg these are so cute! I added in some orange zest and juice to the filling….amazing! Definitely keeping this for another time!

  7. Romy says:

    I was wondering if i can use frozen raspberries instead of fresh ones? I’m planning on making a bigger batch and it would be less expensive to use frozen raspberries.

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