Sweetheart Berry Pies Recipe

Sweet and spicy berries fill these fun heart-shaped pies. Cardamom romances the berries into an astounding filling. Find the rolled pie crusts in your grocer’s freezer, and use a heart shaped cookie cutter.

Ingredients

• 1/2 pint

  fresh blueberries or strawberries

• 1/3 cup

  sugar

• 1/2 teaspoon

  ground Cardamom

• 2

  refrigerated pie crusts

• 1 egg + 1 tablespoon water

  for egg wash

• 4x4

  heart-shaped cookie cutter

• Wax paper, parchment paper

Directions

Thoroughly wash your berries, and make sure there are no stems. Pour them in to a medium sauce pan. Put a small plate into the freezer.

Add the sugar and cardamom, stir well. Cook over medium heat for approximately 15 minutes. The berries will lightly burst and the sugar will start to melt at this point.

To test if the filling is firm enough, remove the plate from the freezer. Spoon a dab of the filling on to the plate. Run your finger through the filling, if it runs back together, it is not firm enough. If it stays apart on the plate, it is ready!

After the filling is firm, set aside to cool while you work with the dough.

Line your baking sheet with parchment paper.

Unroll the pie crusts on a sheet of wax paper. Carefully cut out six hearts out of one of the crusts. Dab the filling into the center of three of the hearts, leaving an inch of space around the edge of the heart.

Carefully pick up the empty hearts and use them to cover the filled hearts. Use a fork to lightly press down the edges of the hearts, and seal the dough.

Mix together the egg and water, lightly brush over the hearts. Sprinkle with dusting of sugar. Lightly prick with a fork to let steam escape while baking.

Bake at 400-degrees for 20 minutes, or until lightly golden brown. Let cool completely before serving.

Store up to 3 days in an air-tight container, on the counter.