Lemon Raspberry Pie Crust Hearts

Makes about 16 hearts


For the Crust:
2 1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1 cup unsalted butter
1/2 cup plus 1 tablespoon buttermilk

For the Filling:
2 cups frozen raspberries, thawed and thoroughly drained
3 tablespoons granulated sugar
3 tablespoons cornstarch
2 teaspoons lemon zest
1 teaspoon fresh lemon juice
1/4 teaspoon ground cinnamon
pinch of freshly grated nutmeg
pinch of salt
1 large egg, beaten
turbinado sugar, for topping

See more at joythebaker.com



Stay Fancy! ;)

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