Black Berry Heart Pie Recipe
  • 1 box of rolled, ready to bake pie crust
  • 2-3 cups of frozen blackberries, rinsed
  • 1 container of vanilla or flavored Greek yogurt
  • 1 egg for a wash, optional
  1. With your pie crust as room temp, roll out on a clean, dry and lightly floured surface. You’ll want it to be thin enough to easily work with and slightly mold over the berries, while still thick enough that it will not rip while working with it.
  2. Cut out medium sized hearts, about 3 inches across.
  3. Use a fork to carefully ‘score’ the edges all the way around on one side of each heart.
  4. On half of the hearts, spread ½ tablespoon of the Greek yogurt in just the center of the heart. Be sure not to let the yogurt touch the scored area or it will leak out of the sides.
  5. Place the blackberries in the center, on top of the yogurt (see image for placement and general idea for how full the heart should be).
  6. Dab a little bit of the whisked egg or dash of water around the entire scored area of the bottom heart.
  7. Place a second heart on top of the berries and carefully press down with a fork to seal the two halves closed. If it seems a little too full, remove a berry or two, reposition the rest of the berries and then close it up.
  8. Lightly brush the tops of the hearts with the rest of the egg wash.
  9. Bake in a preheated oven at 375 degrees for 15 to 18 minutes.
  10. Check them around the 12 minute mark to make sure this timing seems on track, as all ovens heat differently.
  11. Let cool for a few minutes before serving. Store in an air tight container in the refrigerator.
Recipe by OurKidsMom at