Photo of Fresh raspberry hand pies by WW

Fresh raspberry hand pies

Points® value
Total Time
40 min
20 min
20 min
Think of these adorable desserts as a cross between hand pies and linzer tarts. They use store-bought pie dough for convenience, plus a quick, easy, low-sugar fresh raspberry filling that’s bursting with sweet-tart flavour. They hold up well at room temperature for up to 2 days in an airtight container, so they’re a good make-ahead dish.



1 cup(s)


1 tbsp(s), granulated


1½ tsp(s)

Unbaked refrigerated pie crust

7½ oz

Powdered sugar (confectioner's)

1 tsp(s)


  1. Preheat the oven to 375°F. Line a sheet pan with parchment paper.
  2. In a small saucepan, mash the raspberries with a fork. Stir in the granulated sugar and cornstarch. Bring to a boil over medium heat; cook until thickened, 2 to 4 minutes. Remove from heat and cool slightly.
  3. On a piece of wax or parchment paper, roll the pie crust dough into a thin 13-inch circle. Cut the dough with a 3-inch heart-shaped cookie cutter to yield 20 pieces, rerolling scraps as needed. Set 10 pieces aside; cut a smaller heart or circle piece out of the remaining 10 pieces. Spoon about 1 tsp of filling onto 1 whole dough piece; top with 1 cut-out piece; press edges to seal, and then press the edges with the tines of a fork. Repeat with the remaining dough and filling.
  4. Bake until lightly browned, 18 to 20 minutes. Sprinkle lightly with powdered sugar.
  5. Serving size: 1 hand pie