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.
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.
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…
- 1 single layer pie crust (store bought or your favorite recipe)
- 5 tsp Nutella
- 3 strawberries, diced
- 1 egg
- 2 tsp turbinado sugar
- Preheat oven to 400 degrees Fahrenheit.
- Line a cookie sheet with parchment paper and set aside.
- Bring store bought pie crust up to room temperature and unroll, or roll out your homemade pie crust.
- 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.
- Spread ½ tsp Nutella in the center of half the circles. Top with a few pieces of strawberries on each.
- Cover with unadorned pie crust circles and, using a fork, crimp the edges. Do a good job or the filling will seep out.
- 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.
- Bake 10-12 minutes, or until golden brown. Cool on baking sheet.