You know I like to give you the recipe first and than get into my all my fun facts and tips and tricks so don’t forget to keep scrolling if you want more guidance or substitution ideas.
Strawberry Heart Pies (No Added Sugar)
Flaky Pie Crust
- 1 Cup all-purpose flour
- 3 Tbsp butter cold
- 2 Tbsp crisco
- 1 Pinch salt
- ½ egg (save the rest for egg wash)
- 3 Tbsp cold water
- 1/2 Tsp white vinegar
- 1½ Cup strawberry (can be any berry you like!)
- 1 Pinch salt
- 1 Tbsp lemon juice
- ½ Tsp lemon zest (optional)
- ¼ Cup cream cheese softened
- ½ Tsp vanilla extract
- Add flour and salt into a bowl.1 Cup all-purpose flour, 1 Pinch salt
- Cut butter into cubes, and add to bowl along with crisco.3 Tbsp butter, 2 Tbsp crisco
- Cut butter and crisco into the flour using a pie cutter or fork.
- Once the fats are incorporated into the flour and it looks mealy and is small pellets, use a fork to stir in the 1/2 egg, water, and vinegar.½ egg, 3 Tbsp cold water, 1/2 Tsp white vinegar
- knead the dough by hand in the bowl just until it comes together and forms a ball.
- Wrap in plastic wrap and refrigerate until needed, at least 1 hour.
- Place all the ingredients except the lemon zest into a pot and bring to a low simmer.1½ Cup strawberry, 1 Tbsp lemon juice, 1 Pinch salt
- Keep an eye on the pot and stir as needed. Use a whisk to mush the berries up. The berries will release their liquid and begin to simmer. You want to continue to simmer the berries until almost all of the liquid has evaporated and you’re left with a jam like consistency.
- Stir in lemon zest, and cool to room temp.½ Tsp lemon zest
Cream cheese filling
- Stir together the cream cheese and extract until it is smooth and spreadable.¼ Cup cream cheese, ½ Tsp vanilla extract
- Preheat oven to 350°
- Time to assemble these adorable little pies!
- Start by rolling your pie crust into a sheet, making sure to flour your table, and rolling pin to avoid the crust sticking to either. You want the crust to be just thick enough to hold its shape, but if its to thick your bites will be to “crusty”.
- Once you’re satisfied with the crust thickness, use your cookie cutter to cut your shapes. Be sure to cut them as close together as you can to optimize your yield.
- Use a small spatula to help you transfer half the shapes onto a pan lined with parchment paper or a silicone baking liner.
- You can stick your scraps together and repeat the above steps to get additional pies!
- Once your shapes are on the pin, use the small spatula to spread cream cheese onto the center of the shapes. Be sure to leave the edges clear.
- Use a teaspoon and spoon the fruit on top of the cream cheese. You want to put as much fruit as you can so your pies have a yummy center, but you still need to be able to close them. About 2 – 3 teaspoons.
- Make an egg wash with the remaining 1/2 egg by adding 2 tbsp water or milk and whisking. Use this along the edges of the shapes to help seal the tops on.
- Once all the tops are on, use a fork to crimp the edges.
- You need to puncture the top to allow steam to escape. Use a knife to cut a slit or prick with a fork.
- Brush the tops with the remaining egg wash and place into the oven.
- Bake approximelty 20 minuets, depending on the size of your pies this may vary. Once cooled slightly, transfer to a rack.
- Store your pies in the fridge.
You can exchange the strawberries for any berry, and even leave out the cream cheese if you’re opposed to it. I haven’t tried it yet but switching the cream cheese for mascarpone seems like a simple, and delicious switch.
I mentioned above in the recipe ways to incorporate sugar into the pies if you’re not avoiding it, but let’s also discuss sugar replacements. You can use swerve in place of the sugar I mentioned adding. You could also use agave but reduce the amounts by 25% because it can be a bit sweeter.
A nice way to top these pie with a little something more, while still staying within the no added sugar guideline would be to drizzle them in some sugar free chocolate.
Not in the mood to make the pie crust? No worries, go ahead and use store bought. (I wont tell anyone)
If you try this recipe, or are going to try it, please leave me a comment and let me know!