Add finely diced strawberries, white sugar and lemon juice to a small saucepan. Stirring continuously, cook over medium heat until most of the liquid evaporates. It’s ready when the mixture thicken and becomes syrupy, about 12 to 15 minutes. Immediately transfer to a jar or bowl, cover and store in the fridge until completely cooled.

Set a rack in the center of the oven and preheat it to 350oF. Line a large baking sheet with parchment paper and set aside.

In a large mixing bowl, whisk together all-purpose flour, cake flour, sugar and salt. Drizzle in olive oil and using a fork, toss until the flour mixture is crumbly. Drizzle in 4 tablespoons of cold water and mix until the dough comes together. If it seems dry, add a little more water.

Divide the dough into 2 equal pieces. On a well-floured work surface and working one piece of dough at a time, roll it out to about 1/8 inch thickness. If it’s sticky, dust the dough and rolling pin with flour as you go. Use a 3.5 inch heart shaped cutter and stamp out as many hearts as you can. You should be able to cut out at least 16 hearts, making a total of 8 pies. Cut out small holes or slits on 8 hearts, while leaving the other 8 whole. Add a heaping tablespoon of strawberry jam in the center of each whole heart. Then place the vented pieces on top. Seal the edges with a fork.

Transfer pies to your prepared baking sheet, placing them 1/2 inch apart. Brush the tops with egg wash and sprinkle the tops with coarse sugar if you wish. For a more tender crust, bake for 16 minutes and for a crisper crust, bake for 18 to 20 minutes. Transfer to a wire rack and allow to cool for 15 minutes. Serve warm and enjoy!