Gluten-Free Boozy Bourbon Berry Heart Hand Pies
Individual heart-shaped pastries filled with bourbon-spiked berries and topped with colorful glaze make perfect Valentine's Day treats. The combination of frozen blueberries or strawberries with bourbon creates a sophisticated filling that balances sweet and boozy flavors. These handheld desserts are ideal for romantic dinners, Valentine's parties, or special date nights. Using store-bought pie crust keeps preparation simple while the decorative heart shape and colorful drizzle make them visually stunning. The bourbon adds depth without overwhelming the fruit, creating an adult twist on classic fruit pies.
Ingredients
- 1 cup Cascadian Farm frozen organic blueberries or strawberries, frozenfresh berries1:1dietary
use fresh and reduce sugar slightly
- 2 tablespoons bourbon
- ½ cup sugar
- 2 tablespoons cornstarch
- 1 box refrigerated Pillsbury Pie Crusts, 14.1 oz, 2 countgluten-free pie crust1:1dietary
for gluten-free version
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 tube Betty Crocker decorating gel, 0.67 oz, blue or red
Instructions
- 1
Preheat oven to 375°F and line a baking sheet with parchment paper
- 2
Combine frozen fruit, bourbon, sugar, and cornstarch in a medium bowl until well mixed, then set aside
- 3
Cut each pie crust into 8 hearts using a 3-4 inch heart-shaped cookie cutter
- 4
Spoon 1/4 cup fruit mixture into center of four hearts, avoiding getting juices on crust edges
- 5
Place second heart on top, press edges firmly to seal, then create decorative border with fork
- 6
Transfer to baking sheet and bake for 10-14 minutes until golden brown
- 7
Remove from oven, transfer to cooling rack, and trim any runny fruit remnants with knife
- 8
Whisk powdered sugar and milk in small bowl to create thick but runny glaze
- 9
Tint glaze with food coloring, transfer to plastic bag, snip corner and drizzle over cooled pies
- 10
Allow frosting to set before serving
Tips
Keep fruit filling away from crust edges when assembling to prevent leaking during baking and ensure proper sealing of the hand pies.
Adjust glaze consistency by adding milk gradually - it should be thick enough to stay put but thin enough to drizzle smoothly.
Transfer baked pies to cooling rack immediately to prevent soggy bottoms from steam buildup on the baking sheet.
Good to Know
Store covered at room temperature up to 2 days or refrigerate up to 5 days
Assemble unbaked pies up to 1 day ahead, cover and refrigerate, then bake when ready to serve
Best served at room temperature within 4 hours of glazing for optimal texture and appearance
Common Mistakes
Avoid overfilling with fruit mixture to prevent bursting during baking
Press edges firmly and use fork to seal completely to prevent filling from leaking out
Let pies cool before glazing to prevent melting and running off
Substitutions
use fresh and reduce sugar slightly
for gluten-free version
FAQ
Can I use fresh berries instead of frozen?
Yes, use fresh berries but reduce sugar slightly as fresh berries are often sweeter than frozen ones.
What if I don't have a heart-shaped cookie cutter?
Use a round cutter or cut squares with a knife, or make traditional half-moon shapes by folding circles in half.
How long do these keep?
Store covered at room temperature for 2 days or refrigerate up to 5 days, though they're best eaten within 24 hours.