Ingredients
Scale
- Refrigerated Pie Crust Dough
- 1 egg white (mix it with a little water so it’s easier to spread)
- Nutella (or use your favorite chocolate candy or some chocolate chips)
- Favorite jam or jelly
- Powdered Sugar
Instructions
- Preheat your oven to 450 degrees (or how high the directions for your pie crust state)
- Make sure the refrigerated pie crust dough is thawed/softened.
- Roll it out – you may want to use a roller to roll it out a bit thinner if you prefer these to not be too thick.
- Take your cookie cutter and cut out into the shape you desire – you will need a top & bottom shape for each pie.
- Add a little water to the egg white & stir. Then use a pastry brush to brush on egg whites on the inside of each of the shapes.
- Use your choice of chocolate on the inside – either spread Nutella around the dough or place a chocolate candy or a small handful of chocolate chips in the middle.
- If you’d rather use chocolate chips, you could just sprinkle a handful of them all around the dough shape to get the taste of chocolate throughout the mini pie.
- Add your favorite jelly / jam – I used our homemade strawberry freezer jam & put a spoonful in the center of each of the bottom hearts. {If you put it too close to the edges, it will leak out when you bake it.}
- Place the 2nd piece of pie dough on top. Squeeze it together with the bottom dough.
- Use a fork to crimp the edges, which help it stay together. Cut a vent in the top for baking.
- Brush the top of the mini pie with the egg white.
- Bake for 11 – 13 minutes (it will depend on your pie crust dough & your oven, though, so watch it carefully until it’s just turning brown}.
- Sprinkle with powdered sugar right before serving – this gives them such a sweet look & an extra bit of sweetness too.
