Preheat oven to 400°F.
In a small bowl, whisk together an egg and ½ tablespoon of water, set aside.
Roll out one of your pie crust discs using a rolling pin.
Use a large cookie cutter (we used a heart shape) to cut out your shapes. (This should make about 6-8 mini pies.)
Place half of your shapes onto a parchment-lined baking sheet.
Fill the center with jam.
Using a pastry brush, brush on your egg wash around the edges.
Place one of your pie shapes on top of the filled pie. Use a fork to press the edges down together to seal.
Continue with remaining shapes and place on baking sheet, leaving 2 inches between each pie on your baking sheet.
Chill pies in the freezer for 5 minutes.
Remove from freezer and brush the top of the pies with egg wash.
Bake for 12-16 minutes until golden brown.
Allow to cool for a few minutes before removing from pan. Enjoy!