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Strawberry-Hazelnut Hand Pies Recipe

By: Brian Patrick Flynn

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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

Mix powdered sugar into the strawberries

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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.

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Roll Out Dough

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

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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.

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Add Strawberries to Dough

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

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Add Hazelnut Spread

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

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Place Top Crust

Sandwich the strawberries with the top crust cut out.

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Indent the Crust

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

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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.

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Sprinkle Powder Sugar

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

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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.

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Serve + Enjoy!

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