Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat. This makes for easy cleanup and prevents sticking.
- In a medium bowl, combine the diced strawberries, 1 tablespoon of granulated sugar, the cornstarch, and the optional lemon juice. Stir gently to coat the strawberries evenly. Let this mixture sit for about 5-10 minutes while you prepare the pie dough. This allows the sugar to draw out some of the strawberry juices and the cornstarch to start thickening.1 cup fresh strawberries, 1 tablespoon granulated sugar, 1 teaspoon cornstarch, 1/2 teaspoon lemon juice
- Lightly flour a clean surface and your rolling pin. Gently unroll the refrigerated pie crust or roll out your homemade dough to about 1/8-inch thickness. If using a store-bought crust, it will likely be a circle. If using homemade dough, you can roll it into a rough rectangle or circle, depending on how you want to cut your shapes.1 sheet refrigerated pie crust or homemade pie dough
- Using a cookie cutter, a knife, or even the rim of a glass, cut out 4-6 circles or squares from the pie dough. For example, a 4-inch round cookie cutter works well. You can re-roll scraps once to get additional shapes, but avoid overworking the dough.1 sheet refrigerated pie crust or homemade pie dough
- Place half of the cut-out dough shapes onto the prepared baking sheet. Spoon about 1-2 tablespoons of Nutella onto the center of each dough shape, leaving a small border around the edges. Top the Nutella with a generous spoonful of the prepared strawberry filling. Be careful not to overfill, as this can cause the filling to leak out during baking.1/2 cup Nutella, 1 cup fresh strawberries, 1 sheet refrigerated pie crust or homemade pie dough
- Lightly brush the edges of the dough shapes with the beaten egg wash. Place the remaining dough shapes on top of the filled ones. Gently press the edges together with your fingers to seal them securely. You can also use the tines of a fork to crimp the edges, creating a decorative seal and ensuring the filling stays inside.1 large egg, 1 sheet refrigerated pie crust or homemade pie dough
- Using a sharp knife, cut a small slit or two in the top of each hand pie. This allows steam to escape during baking, preventing the pies from puffing up too much and potentially bursting. Brush the tops of all the hand pies with the remaining egg wash.1 large egg
- Sprinkle the tops of the hand pies evenly with the remaining 1 tablespoon of granulated sugar. This will give them a beautiful, slightly crunchy, golden finish.1 tablespoon granulated sugar
- Bake in the preheated oven for 18-22 minutes, or until the crust is golden brown and the filling is bubbling slightly. Keep an eye on the pies towards the end of the baking time, as oven temperatures can vary.
- Let the Irresistible Strawberry Nutella Hand Pies cool on the baking sheet for at least 10-15 minutes before transferring them to a wire rack to cool completely. This allows the filling to set properly. They are delicious served warm or at room temperature.
Notes
Store leftover hand pies in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4-5 days. Reheat in a 300°F oven for 5-10 minutes. Freeze for up to 2-3 months, wrap individually and reheat from frozen at 350°F for 20-25 minutes.
