Nutella Hand Pies

pie crust - store bought or handmade
2 C powdered sugar
1 T milk or orange juice, more drops if needed

Preheat oven 400°

Roll out the pie crust, cut in 3-5 inch circles using a biscuit cutter, glass or bowl. Rework the unused pie crust and roll it out again, cut. Repeat as necessary. Laying the circles out on a pastry board, spread a teaspoon of Nutella in the middle of each one.
Fold over and press edges with a fork. You might want to consider dabbing the inside edges with water if the crust is dry to allow it to stick more before you fold over and press edges with a fork.
Prick the middle of the pie with the fork for venting.

Arrange pies on a baking pan. Bake for 15-20 minutes or until golden. Remove from the pan and place on a cooling rack or pastry board.

Mix powdered sugar and milk or OJ in a separate bowl. Add more drops of milk or OJ if too thick or more powdered sugar if too thin. Scrape into a Ziploc bag and put into the refrigerator until ready to use.

When the pies are completely cool, cut one small corner off the Ziploc bag and squeeze out onto the pies.


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