Sweetie Pie, Don’t Go Baking My Heart…

You know what is literally breaking Bex’s heart right now though? The fact that it is -17 degrees in Canton, NY. No, I have not stepped outside today and yes, I am still in my pajamas. I am currently debating whether I want to face the eyelash-freezing, eyeball-burning, nostril-hair-icicle-forming, nose-reddening frigid air that is gusting outside my enclosed humble abode (as you can tell, I have thought very intensely about the side effects of leaving my house).

My friends clearly have more courage than I do as evident by my sole presence in my house right now for about the last 5 hours. But hey, I convinced my friend Sean to come over for breakfast this morning from the other side of campus so I am not completely isolating myself from humanity for the whole day :). I will face the cold when I go out to dinner tonight.

ANYWAYS, tomorrow is the ever so lovely Valentine’s Day and I know that you are all looking for an easy little dessert for your special someone. What says I love you more than a heart-shaped pie?! It’s just oozing love….or lemon curd in this case.

I invited the St. Lawrence University Photographer Tara Freeman over for this mid-day treat yesterday and these pies paired perfectly with a nice cup of tea. This Trader Joe’s Lemon Curd is outta this world good and yellow is my favorite color so I mean, this pie is clearly all I need this Valentine’s day, eh?


Lemon-Curd Filled Heart-Shaped Pocket Pies for Two


  • 3/4 cup flour
  • 1/4 tsp. salt
  • 1/2 tbsp. sugar
  • 1/2 stick butter, cut into cubes
  • 4 tbsp. ice-water
  • 4 tbsp. Trader Joe’s Lemon Curd (or another filling of choice)
  • 1 egg, lightly beaten with 1 tbsp. water
  • 1 tbsp. Silk Unsweetened Almond Milk
  • Sugar and cinnamon to brush on top with milk


In a small bowl mix together flour, salt and sugar until combined.

Add cubes of butter and mix well until mixture resembles a course mealy texture. Add 1 tbsp. ice-water, mix and add another tbsp. The dough should hold together when molded with hands. If crumbly, add more water.

Divide dough in half, wrap with plastic wrap and press each into a disk. Refrigerate for at least 2 hours or overnight.

Let the dough stand at room temperature for about 10 minutes.

Flour a surface and roll out each dough disk until fairly thin but holds together. Using a Williams-Sonoma pocket pie heart mold, cut 2 of each shape (the plain heart cutout and the cutout with decorative mini heart in it).


Place a solid dough shape in the bottom half of the cutter and press along the edges of the mold. Fill with 2 tbsp. lemon curd and brush the edges of the dough with the egg wash (one egg and 1 tbsp water, lightly beaten).


Top with a matching shape with the decorative cutout in it. Press the top half over the cutter down to seal and crimp the edges of the pie.


Remove the pie from the mold and place on a parchment-lined baking sheet. Repeat with other pie. Then freeze the pies for 30 minutes.


Once you remove pies from freezer, preheat the oven to 400°F. Brush the pies with almond milk, cinnamon and sugar mixture. Bake approximately 15-18 minutes, but watch them around 13 minutes to make sure the filling isn’t bubbling over. Enjoy these light and delicious personal pocket pies with someone special and bon appétit!


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