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Aug 19 2011

Strawberry Nutella Mini Pies

Sometimes, you want a dessert that comes together easily. No muss, no fuss, just bring me to the finish line so I can eat it all up–NOW. Strawberry Nutella Mini Pies are what you’ve been searching for.

Strawberry Nutella Mini Pie

Now I’ll admit, I generally stay away from pies. It’s not that they’re especially difficult to make–they’re not. But for some reason, I work myself up into a tizzy over the crust every time. I know I  can do it. And it generally comes out just fine. But the thought of it just psyches me out and I pass it over, time and time again. Don’t be like this! Despite pre-conceived notions about what being a cook or baker involve, you do not need to be a hero here. It is okay to use store-bought crust. I’m giving you permission. Just make sure it’s the kind in a box, not the kind in a tin pan. You need to be able to cut it.

Strawberry Nutella Mini Pie

I decided to make these with fresh strawberries, but you can certainly substitute strawberry preserves. In fact, I’m pretty sure I will next time. Figure about 1/4 tsp of preserves in each pie–you don’t want it all oozing out on to the baking sheet, burning away into oblivion.

Now…what to do with all these pies? Guess it’s time to share the love…

Strawberry Nutella Mini Pies

Strawberry Nutella Mini Pies
 
Prep time
Cook time
Total time
 
Easy little pies that fit right in your hand
Author:
Recipe type: Dessert
Serves: 9
Ingredients
  • 1 single layer pie crust (store bought or your favorite recipe)
  • 5 tsp Nutella
  • 3 strawberries, diced
  • 1 egg
  • 2 tsp turbinado sugar
Instructions
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Line a cookie sheet with parchment paper and set aside.
  3. Bring store bought pie crust up to room temperature and unroll, or roll out your homemade pie crust.
  4. Cut circles in the crust with a 2-1/2″ round cookie or biscuit cutter. Take scraps, roll them out again, and cut more circles until you have 18 of them.
  5. Spread ½ tsp Nutella in the center of half the circles. Top with a few pieces of strawberries on each.
  6. Cover with unadorned pie crust circles and, using a fork, crimp the edges. Do a good job or the filling will seep out.
  7. Beat the egg in a small bowl and brush over the tops of the mini pies. Don’t worry–you will not use all of the egg. Just enough to make each pie shiny. Sprinkle turbinado sugar over the tops.
  8. Bake 10-12 minutes, or until golden brown. Cool on baking sheet.
Nutrition Information
Serving size: 1 pie

About the author

Carrie @ poet in the pantry

Carrie is a home baker and amateur photographer who dabbles in writing and poetry.

4 comments

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  1. Nelly Rodriguez

    Oh my god, fruit and NUTELLA?! In a handy crust!? I need these! Thanks for sharing, they look perfect!

    1. Carrie @ poet in the pantry

      I knew you’d be a fan! Nutella + anything is okay in your book, right? ;) So convenient, so tasty. I have another Nutella recipe coming up, too.

  2. Sunny Hernandez (@foryourpiesonly)

    These pies are super cute! I bet you can’t eat just one :)

  3. Jess @ littlegirlbigappetite

    They’re so adorable!! MmM I have some leftover pie crust I just may try these!

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