• Preheat the oven to 400 degrees and line a baking sheet with parchment paper or foil.
• Unroll the pie crusts and use the medium heart cookie cutter to cut our the hearts. You will obviously want an even amount. I was able to get 8 medium size heart shapes out of 1 pie crust. Add about 1 tablespoon of raspberry jelly to each pie crust (see photo). I was afraid to overfill mine that is looking back I probably would have added a bit more filling.
• Place a top on each mini pie (see photo) and use a fork to press and seal the edges together.
• Use your fingers to rub the milk on the top of the pie crusts and then sprinkle with sugar. Use the fork to poke a few holes in the top of each pie.
• Bake approximately 10-12 minutes. I kept a close eye on mine and removed from the oven when they turn golden brown.

Gluten Free

• Use a gluten free pie crust.

Dairy Free

• Make sure the pie crust it dairy free and uses a dairy free milk.