Mini Heart-Shaped Berry Pies

No one can resist mini heart pies with ice cream, am I right? Make these Mini Heart-Shaped Berry Pies for the special ones in your life! Edible LOVE, what could be better!

These pies are Heart shaped with a homemade buttery flaky crust and filled with Nutella and Mixed Berry Compote filling. They are perfect for this Galentines or Valentines Day!

How do you make the perfect pie crust?

You just need to remember a few simple important tips:

  • Make sure your butter is COLD and your water is ICE WATER. Cold ingredients yield a better crust.
  • Make sure you chill the crust before you fill and/or bake it. Cold crust bakes better than any other kind, especially since this is an ALL BUTTER pie crust.

This crust makes one 9-inch pie crust. If you want to make a double crust pie, just double the recipe.

HOW TO MAKE BERRY PIE:

  1. Mix the flour, sugar, and salt together in a large bowl. Add the cubed butter on top.

2. Combine the butter into the dry ingredients until all flour is coated. You’re looking for pea-sized bits of flour coated butter.

3. Drizzle the ice cold water in, 2 tbsp at a time, and stir after each addition. Stop adding water when the dough comes together easily and begins to form large clumps. The dough will feel moist and a little sticky, but not feel overly wet. Do not add any more water than you need to.

4. Place pie dough on a lightly floured work surface. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a thick disc.
Wrap each disc tightly in plastic wrap and refrigerate for at least 2 hours and up to 5 days before using in a pie recipe.

5. When rolling out the chilled pie dough discs, use gentle force with your rolling pin. Start from the center of the disc and work your way out in all directions, turning the dough with your hands between rolls. Smooth out the edges if you notice cracks. Keeping your work surface, rolling pin, and hands lightly floured makes rolling out easier.

6. Using a heart shaped cookie cutter, cut hearts out of the pie crust. Place half the hearts on a baking tray. Set the other half aside.

7. Add a layer of nutella and generous spoonful of berry compote to the middle of each heart.

8. Using your finger (or a small brush), spread the water/milk on the heart so that it completely covers all of the exposed crust around the filling.
9. Place another heart over top of the filling and gently press down with your fingers to line it up and start sealing it. Press down around the edges with a fork to seal it all in. And brush the milk coating over it

10. Bake at 350F for 20 to 30 minutes. Keep watching.

Mini Heart-Shaped Berry Pie Recipe:

INGREDIENTS:

1/2 cup unsalted butter diced and chilled
1 1/4 cups all-purpose flour
1/2 teaspoon salt
2-4 tablespoons ice water (I always use 2 tablespoons)
1 cup mixed-berry compote
1/2 cup Nutella

DIRECTIONS:

  1. Mix the flour, sugar, and salt together in a large bowl. Add the cubed butter on top.
  2. Combine the butter into the dry ingredients until all flour is coated. You’re looking for pea-sized bits of flour coated butter.
  3. Drizzle the ice cold water in, 2 tbsp at a time, and stir after each addition. Stop adding water when the dough comes together easily and begins to form large clumps. The dough will feel moist and a little sticky, but not feel overly wet. Do not add any more water than you need to.
  4. Place pie dough on a lightly floured work surface. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a thick disc.
  5. Wrap each disc tightly in plastic wrap and refrigerate for at least 2 hours and up to 5 days before using in a pie recipe.
  6. When rolling out the chilled pie dough discs, use gentle force with your rolling pin. Start from the center of the disc and work your way out in all directions, turning the dough with your hands between rolls. Smooth out the edges if you notice cracks. Keeping your work surface, rolling pin, and hands lightly floured makes rolling out easier.
  7. Using a heart shaped cookie cutter, cut hearts out of the pie crust.Place half the hearts on a baking tray. Set the other half aside.
  8. Add a layer of Nutella and generous spoonful of berry compote to the middle of each heart.
  9. Using your finger (or a small brush), spread the water on the heart so that it completely covers all of the exposed crust around the filling.
  10. Place another heart over top of the filling and gently press down with your fingers to line it up and start sealing it.
  11. Press down around the edges with a fork to seal it all in.
  12. Bake at 350 F for 20 to 30 minutes. Keep watching.

Are you making this recipe? Then don’t forget to like and leave your comments for this recipe!  I LOVE to see your creations so snap a photo and tag BlendOfSpicesbySara on Instagram with the hashtag #blendofspicesbysara

Reach out to me at blendofspicesbysara@gmail.com and also you can follow me on FACEBOOKINSTAGRAM ,PINTEREST to see what’s latest in my kitchen!

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