Raspberry Heart Shaped Hand Pies

Combine the butter, flour, baking powder, salt and sugar in a food processor with a steel blade and pulse just until it resembles coarse crumbs. Slowly pour in the ice water through the feed tube and pulse just until combined and a dough ball forms. Wrap the dough in plastic wrap and refrigerate for at least one hour.

Preheat the oven to 350 F.

Roll out the dough on a well floured surface and cut out an equal number of heart shapes. Re-roll the scraps to create more cut outs. If you’re using a large, 4″ cutter, add about an ounce of jam to the center of half the hearts. Use less jam for smaller heart shapes. Wet the edges of the heart with a bit of water water and place a second heart shape on top. Press down on the edges with the tines of a fork to seal.

Place the filled heart shapes on a baking sheet lined with parchment paper and bake in the preheated 350 F oven for 30 minutes or until the pastry is a light golden brown. Allow them to cool to room temperature and dust with powdered sugar. The number of hand pies you get will depend on the size cutter you use. My 4″ cutter yielded about a dozen finished pies.

Inspired by The Farm Chicks blog.