Raspberry Pie Pastry Envelopes

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Author: Delphine Fortin
Prep Time: 2 hours
Cook Time: 15 mins
Total Time: 2 hours 15 minutes
Yield: 5 envelopes 1x
Category: Desserts

Make these adorable raspberry pie pastry envelopes for Valentine’s Day, Mother’s Day or for a tea party with friends. The mini hand pies are folded like an envelope, filled with a delicious raspberry jam, and sprinkled with sugar to make each bite sweet, crusty and irresistible.

Ingredients

Scale

1 ¾ cup (7.5 ounces/210g) all-purpose flour
1 pinch of salt
½ cup + 1 Tablespoon (5 ounces/140g) unsalted butter, diced
1 Tablespoon granulated sugar + extra for dusting
⅓ cup (75 ml) water, or more if needed
7 ½ teaspoons raspberry jam*
1 egg, beaten (for brushing)

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Instructions

In a medium-sized bowl, mix together the flour and salt. Dice the butter into small pieces and crumble it with the flour until lumps are the size of small peas. Add sugar and stir well. Pour in the ice cold water, little at a time, mixing with a fork. Finish by hand and shape into a ball. Flatten the dough a little bit, wrap into cling film and chill in the refrigerator for about 30 minutes.
Remove the dough from the refrigerator and roll it out onto a floured surface. Using a ruler and a sharp paring knife, cut out the dough into 5 envelopes of 5 ⅛ x 5 ⅛ inch (13 x 13 cm). Use leftover pie crust to cut out 5 small hearts with a heart-shaped cookie cutter.
Rotate the squares to resemble diamond shapes, and add 1 ½ teaspoons* of raspberry jam in the center (do not overfill) of each. Lightly brush the bottom edges of the diamond with water. Following the folds of a real envelope, close the left, right, and bottom flaps over the raspberry jam, leaving the upper flap open. Wet one side of the pastry heart and arrange wet side down onto the folded edges of the pastry envelope.
Place pastries onto parchment paper-lined baking sheet. Brush with egg wash, and bake at 375°F (200°C) for about 15 minutes or until lightly browned. Brush the very hot pastries with water right out of the oven and sprinkle some sugar on top. Let cool onto the prepared baking sheet for 10 minutes, then transfer to a cooling rack. If desired, decorate with fresh raspberries, mint leaves, serve with a dollop of whipped cream, and enjoy!

Notes

* I find that 1 ½ teaspoons of jam is just enough. You do not need much filling for each pastry. If you overfill it, the filling will spill over the pastry and the presentation will not be pretty. Feel free to replace the raspberries with strawberry jam instead or any pie filling of choice.