Strawberry Heart Pie

by laura posted on june 20, 2012
Strawberry Heart PieIt was Father’s Day this past Sunday and it’s my dad’s birthday today so I wanted to make something special for him. I had this pear-raspberry heart pie bookmarked for a while and I thought it was the perfect occasion to finally make it. I used the same heart design but I made it into a strawberry pie and I used ready made pie crusts to save time. I know you’re not going to believe me but it was really easy to make. It just looks fancy but that’s the point! It was so delicious. The strawberry filling was sweet and the pie crust had a crisp to it that was wonderful. When you see this pie, how can your heart not melt?

Ingredients

3 – 4 cups of strawberries (cut into chunks)
Frozen pie crust
Pillsbury pie crusts
1/2 cup granulated sugar
1/2 cup water
3 tablespoon cornstarch
1 egg yolk
Sanding sugar
In a bowl, coat the cut strawberries with sugar. In a medium saucepan, bring the water, cornstarch, and strawberries to a boil over medium heat (about 10 minutes). Meanwhile, cut out hearts from the Pillsbury pie crusts using a heart shaped cookie cutter.

I used both pie crusts just in case.

Let the strawberry filling cool and then pour into the pie shell.

Brush one side of the hearts with the egg wash and firmly place them on the crust.

This is the first row. Continue to place the hearts by layering them in between the gaps.

Brush the entire pie with egg wash and dust with sanding sugar. Bake at 425 degrees for 20 minutes then reduce the oven to 375 degrees and bake for another 20 – 25 minutes until the filling bubbles.

The crust should be golden brown.

The perfect sweet treat!

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74 RESPONSES TO STRAWBERRY HEART PIE
Sydney @ The Crepes of Wrath says:
JUNE 20, 2012 AT 9:04 AM
This is, by far, the prettiest pie I have ever seen. I love the idea! I have some strawberries coming from Fresh Direct this weekend, and maybe a pie is the thing to do with them.

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Laura says:
JUNE 20, 2012 AT 9:28 AM
Thank you so much Sydney!! I love your blog! I also see you live in BK maybe you can give me some tips as I’m trying to discover the borough 🙂

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Sarah says:
JUNE 22, 2012 AT 10:05 AM
This pie is so cute! it must have taken you forever. just like that apple pie you made one year for Thanksgiving with all those cut out leaves.

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Laura says:
JUNE 23, 2012 AT 9:38 PM
It was a labor of love. Thanks so much for the support Sarah! xoxo

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Nikki says:
MARCH 5, 2013 AT 4:34 AM
This is the most beautiful pie I’ve ever seen! I am making it tomorrow!!! Thank you SO much for sharing.

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Laura says:
MARCH 5, 2013 AT 5:34 PM
Thank you so much Nikki!

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Lana | Sweet As Lime says:
MARCH 5, 2013 AT 1:13 PM
This just looks too cute to eat! Love it!!

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Laura says:
MARCH 5, 2013 AT 5:33 PM
Thank you so much Lana!

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Anna Bennett says:
MARCH 6, 2013 AT 12:32 AM
Your pie looks really good Laura,thank you for posting the pictures & the recipe.
My granddaughter sent the Recipe to me so that I can have my daughter
pick up in ingredients this week-end & having her bake it for us.

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Carmen says:
MARCH 6, 2013 AT 2:46 PM
Hey! You say you used both pie crusts, how do you mean? both in one pie?

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Laura says:
MARCH 6, 2013 AT 6:34 PM
Hi carmen!
Yes because you need one for the bottom crust and the other to make the hearts for the top of the pie. I hope this helps!

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Hanna says:
MARCH 9, 2013 AT 5:59 PM
Okay I feel like this is a silly question, but what exactly is in the “eggwash”? Is it just the egg yolk or is there something added with it? Thanks!

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Laura says:
MARCH 9, 2013 AT 7:14 PM
Not silly at all. An egg wash is when you whisk an egg in a bowl so the white and yolk should be blended. Using a brush, you brush the egg wash over the top of the hearts. Does this make sense? Good luck!

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Jean Hollywood says:
MARCH 10, 2013 AT 2:30 PM
Dear Laura, this recipe was sent to me by a friend and I ended up making the pear+raspberry (which was delicious, such complementary flavours!) for my mother this mothers’ day (UK) however pretty much used your recipe! And the beautiful pictures totally sold it to me too – I’ll be making the strawb one next!
All the v best
JHx

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Laura says:
MARCH 10, 2013 AT 8:21 PM
Dear Jean,

This is such a sweet note it made my day! I’m going to try pear and raspberry that sounds delicious! All the best to you!

xo

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Bea says:
MARCH 20, 2013 AT 4:18 AM
Wonderful idea!! I’ll make it surely!!!! So genius! Regards from Italy! ^_^

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lila says:
MARCH 26, 2013 AT 12:31 PM
I love the recipe! Just in case.. Fahrenheit or Celsius? Thanks sweetie! 🙂

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Laura says:
MARCH 26, 2013 AT 8:25 PM
Fahrenheit

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Leanne says:
APRIL 1, 2013 AT 1:43 AM
Hi Laura,
Your pie looks delightful!
I would love to give this a go but am wondering – what is sanding sugar?
I’m in Australia and I have not heard of it?

Cheers
Leanne 🙂

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Laura says:
APRIL 1, 2013 AT 7:59 PM
Hi Leanne,

Sanding sugar is sugar that is more course than granulated sugar. I bought mine at William Sonoma in the baking section. It’s labeled sanding sugar. Hope this helps!

Laura xo

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Jody @ Seahorse Sweets says:
APRIL 4, 2013 AT 11:04 AM
This is the prettiest pie I have ever seen. 🙂

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Laura says:
APRIL 4, 2013 AT 9:18 PM
Thank you so much Jody!

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Beryl McMillan says:
APRIL 21, 2013 AT 3:17 PM
Love the look of this pie recipe and would like to print it, but with all the enormous photos it would use too much ink and probably several pages! Where is the ‘print-friendly version’ for it, please?

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Laura says:
APRIL 23, 2013 AT 6:37 PM
Hi Beryl,
Unfortunately at this time I don’t have a printer friendly version. Sorry!

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laura says:
APRIL 22, 2013 AT 7:24 AM
good morning
am an Italian girl and I want to make the cake Strawberry Heart Pie.
Could you give me the recipe with the doses Italian? in Italy the Pillsbury is not what can I use instead?
thank you very much
Laura

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Laura says:
APRIL 23, 2013 AT 6:36 PM
Hi Laura!

I would suggests doing the conversions on google. That’s how I translate metric to American measurements. Good luck! xo

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Carmen says:
MAY 2, 2013 AT 1:03 PM
Hello again!
Do you know how to make the pie crust from scratch? Ive watched several links on this page of pie crusts but they all vary and I’ve ended up totally confused!! I don’t know what kind of crust I should be making… Tips? Also, in one recipe one of the components was ‘shortening’, what is that?
Thank you! x

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Laura says:
MAY 4, 2013 AT 12:01 PM
Hi Carmen,
This is my favorite pie crust recipe http://www.marthastewart.com/317858/pate-brisee-pie-dough It’s easy and the dough comes out buttery and flaky. Shortening is something that looks like butter but you don’t have to refrigerate it. You can find it in the baking aisle of any grocery store. I hope this helps!

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Sheryl says:
MAY 11, 2013 AT 1:17 PM
This is such a gorgeous pie! I’m trying this later today for Mother’s Day, thank you for the lovely recipe!

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Lissa says:
MAY 18, 2013 AT 6:30 AM
Looks cool – thanks a lot for the recipe. I have one in the oven now and my fingers are crossed 🙂

The recipe specifies an egg yolk but then it’s not included in the instructions – where did it go? I thought it went into the egg wash but in a previous answer you say an egg wash is the yolk and white beaten together, so I’m confused!

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Laura says:
MAY 19, 2013 AT 10:44 PM
Yep it’s for the egg wash. Sorry for the confusion! I hope it came out great!

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Jéssica says:
JUNE 5, 2013 AT 11:46 AM
The strawberries cook without problems? I’m in doubt because I never cooked strawberries, only apples. I’m so interested in making this pie 😉

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Laura says:
JUNE 6, 2013 AT 8:03 PM
Hi! Yes, they cook perfectly! xo

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Jessica says:
AUGUST 7, 2013 AT 1:21 PM
i was wondering if you can do the same with any fruit other than strawberries but follow the same procedure .???

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Laura says:
AUGUST 12, 2013 AT 5:32 PM
Hi Jessica! I’ve used blueberries and peaches 🙂

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Antonina says:
NOVEMBER 20, 2013 AT 6:47 AM
Hi!
That looks amazing and super cute! I’ve never made a pie before and was wondering if this could be a make ahead pie? Could I stop once I have put the hearts on and how long will it last before I bake it?

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Laura says:
NOVEMBER 26, 2013 AT 8:48 AM
You could make it the night before and cover with foil and leave at room temp OR you can make the whole thing before put it in the fridge and then bake it the next morning. Hope this helps!

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Elizza says:
DECEMBER 14, 2013 AT 9:12 AM
Hi(: I was wondering if apples would work in this pie or not

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Laura says:
DECEMBER 15, 2013 AT 5:59 PM
yes!

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Kim says:
DECEMBER 31, 2013 AT 7:07 AM
I’m not usually a DIY kinda gal sinus curious if you can use canned fruits instead??? Looks delicious though & maybe something I can do with my 4yo!! She loves helping!!!

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Kim says:
DECEMBER 31, 2013 AT 7:11 AM
Sry..typo…”so I’m curious”…NOT sinus! Lol

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Laura says:
DECEMBER 31, 2013 AT 4:22 PM
Hi Kim. I’ve never used canned fruits but you can try! The only thing I would say is to make sure they are well drained. The extra liquid can make the pie on the bottom soggy. Good luck!

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Bethany Gomez says:
JANUARY 3, 2014 AT 10:45 AM
Hi! I have a doubt! In the oven, you use ºC or ºF? Thanks! The idea is soooo amazing!

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Laura says:
JANUARY 3, 2014 AT 8:21 PM
Hi!! I use F

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Cindy says:
JANUARY 7, 2014 AT 1:35 AM
Beautiful pie! I have never made a strawberry pie but I love strawberries so this is on my must bake list now!

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Laura says:
JANUARY 7, 2014 AT 1:37 PM
Thanks so much Cindy!

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Leena Smith says:
JANUARY 16, 2014 AT 7:22 AM
Hi Laura – I am planing to make this for Valentines day for my hubby. I live in Hong Kong and here they have limited baking products and sell the pastry but not the pie crusts. They do sell the brownish ready made ones that look quite firm and are sold in a foil base ? Or is it made from rolling out Pillsbury pastry? Last time I tried to make a fruit pie the base was soggy and horrible. Any tips please would really appreciate it. I have never made pastry from scratch – so I am happy to use the ready made ones.

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Laura says:
JANUARY 16, 2014 AT 9:28 PM
Hi Leena,

I used the rolled out Pillsbury pastry. Do they have that in Hong Kong? The strawberries weren’t “wet” per se. The cornstarch makes the mixture thick so every time I’ve made this pie, the bottom was not soggy. I hope this helps!

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ERIKA says:
JANUARY 22, 2014 AT 12:26 PM
Adorable pie, just found it and your lovely blog from Susan at Between naps on the porch. 🙂

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Laura says:
JANUARY 22, 2014 AT 4:57 PM
Thank you so much Erika!

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raven says:
FEBRUARY 2, 2014 AT 11:25 AM
Thank youso much for this recipe!!Im in the middle of making it right now to use to ask my bf to the highschools sweethearts dance because he loves pie more then anyone ive ever met. I came accross this on pinterest and it was perfect. Cant wait to see how it turns out!

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Laura says:
FEBRUARY 4, 2014 AT 6:32 PM
Your BF is lucky xo

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Lorie says:
FEBRUARY 2, 2014 AT 2:03 PM
This is such a great idea!! I am going to use it to dress up my blueberry pie recipe!! Thank you!

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Laura says:
FEBRUARY 4, 2014 AT 6:32 PM
Thanks Lorie! Please send photos!

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California Strawberries says:
FEBRUARY 3, 2014 AT 11:47 AM
We LOVE this recipe! You should enter it into our #iHeartCAstrawberries Valentine’s Day photo contest!

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Patricia Cline says:
FEBRUARY 12, 2014 AT 9:09 AM
I just loved the heart pie idea. I made it for my husband today for Valentine’s day, except an apple pie, his favorite. Worked fantastic!
Thank you soooo much!

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Laura says:
FEBRUARY 13, 2014 AT 8:37 PM
Thank you Patricia! I hope your husband loved it!

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Liz says:
FEBRUARY 14, 2014 AT 1:54 AM
Hi really love this idea!! Very excited to try it out… Quick ? Do u put egg wash on both sides of the hearts or just the tops? I was confused at the beginning it seems like it says that the wash is used to help the hearts stick on the bottom then again on the top.

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Laura says:
FEBRUARY 19, 2014 AT 1:45 PM
Hi Liz! Sorry for the late reply! I only put the egg wash on the top of the hearts. Did you figure it out? Hopefully you did xox

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