Strawberry-Hazelnut Hand Pies Recipe

Create tiny treats for your holiday guests with bite-sized strawberry pies filled with hazelnut spread and topped with powdered sugar.
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Decadent Hand Pies

Surprise guests with these homemade treats that beg for seconds.
Ingredients: 1 pound strawberries; 1 cup powdered sugar; 13-ounce jar hazelnut spread; 1 box pie crusts; 2 cups all-purpose flour; 1 stick of butter

Wash, Dice + Sugar Strawberries

Place strawberries into a bowl under running water. Next, empty the strawberries onto a cutting board, then dice them into fourths using a chef's knife. Place the cut strawberries into a mixing bowl, add 1/2 cup of powdered sugar and chill in the refrigerator.

Roll Out Dough

Sprinkle flour onto flat, level rolling surface. Roll pie crust onto flour, and use a rolling pin to flatten the dough.

Press + Separate Dough

Use small four-inch bowls held upside down to press perfect circles into the dough. (Each of these circles will create a top and bottom crust for the mini pies.) Remove the cut-out portion of the dough and place onto a cookie sheet covered with parchment paper.

Add Strawberries to Dough

Use a tablespoon to scoop up the refrigerated strawberries, then place them on the bottom pie crust cut outs.

Add Hazelnut Spread

Add one tablespoon of hazelnut spread on top of the strawberries for each hand pie.

Place Top Crust

Sandwich the strawberries with the top crust cut out.

Indent the Crust

Use a fork to seal the ends of the top and bottom crusts together.

Add Ventilation

Create an "x" in the center of the top crusts with a knife. This will help the pies cool once taken out of the oven.

Sprinkle Powder Sugar

Sprinkle 1 teaspoon of powdered sugar on top of each crust.

Drizzle Butter

Melt one stick of butter, then drizzle 1 teaspoon on top of each crust. Next, place the mini pies into the oven and bake for 10 minutes at 425 degrees F.

Serve + Enjoy!

Once each pie has cooled, place them on a plate and serve with a scoop (or two!) of vanilla ice cream.