This post is sponsored by Land O’Lakes.
Hand pies are small, portable pastries that make a perfect snack or dessert. They travel well, are easy to eat on the go, and are lovely served warm or at room temperature. This version combines a flaky, all-butter pie crust with chocolate-hazelnut spread and fresh strawberries for a sweet, indulgent bite. I prefer rolling the dough between two pieces of parchment paper with a light dusting of flour — it helps keep the dough cold and makes rolling clean and consistent.
I’m partnering with Land O’Lakes to highlight their butter in this recipe. Using all butter in the crust gives the best flaky, tender texture; a local pie baker once told me she uses only butter for her crusts, and I agree — it makes all the difference.
Why this method works
Keeping the butter and dough cold is crucial. Cold butter creates pockets of steam as it bakes, which produces a flaky crust. Rolling the dough between parchment sheets minimizes handling, limits stickiness, and keeps the dough chilled. Freezing the sliced strawberries briefly helps them hold their shape and prevents the filling from releasing too much juice while baking.
Ingredients
Pie Crust
- 3 half sticks (3/4 cup) Land O Lakes® Unsalted Butter, cut into pieces and refrigerated at least 15 minutes
- 1 3/4 cups all-purpose flour
- 2 teaspoons granulated sugar
- 1/2 teaspoon salt
- 5 to 6 tablespoons ice water
Pie Filling
- 1/3 cup chocolate-hazelnut spread (such as Nutella®)
- 2/3 cup fresh strawberries, thinly sliced and briefly frozen (about 12–15 strawberries)
- 1 large egg, beaten (for egg wash)
Glaze Topping
- 1 cup sifted powdered sugar
- 1/4 cup heavy cream
- 1/4 teaspoon pure vanilla extract
- Sprinkles or sanding sugar (optional)
Preparation overview
Start by cutting the butter into small cubes and keeping them very cold. Slice the strawberries, spread them on a parchment-lined tray, and freeze for at least 30 minutes. Preheat the oven to 400°F and prepare a baking sheet with a silicone mat or parchment.
Make the crust
In a bowl, whisk together the flour, sugar and salt. Cut the chilled butter into the flour using a pastry blender or two forks until the butter pieces are about pea-sized. Add ice-cold water one tablespoon at a time, mixing gently until the mixture begins to come together. Test by squeezing a small piece in your hand — if it holds together, you have enough water.
Divide the dough in half, form two discs, wrap in plastic, and refrigerate for at least 45 minutes (you can refrigerate overnight).
Roll and cut
On a cool surface (marble is ideal), place one dough disc between two lightly floured pieces of parchment paper and roll to about 1/16″ thickness into a rectangle. Cut rectangles roughly 4″ × 3″ (I used a rectangular cutter). Transfer the cut bottoms to the prepared baking sheet and chill them in the refrigerator so they stay cold. Repeat with the remaining dough to make the tops.
Assemble the hand pies
Mix one beaten egg with a tablespoon of cold water for the egg wash. Spread 1 to 2 teaspoons of chocolate-hazelnut spread on each bottom rectangle, leaving a 1/2″ border. Add 6–7 frozen strawberry slices on top and sprinkle a little sugar if desired. Brush the edges with egg wash, place a top crust over each, and press the edges together with your fingers. Use the tines of a fork to crimp and seal the edges, and poke 3–4 small vents in the top crust.
Bake and glaze
Bake the hand pies at 400°F for 22–25 minutes, until golden brown. While they bake, whisk the powdered sugar with the heavy cream and vanilla to form a smooth glaze. Let the pies cool for 5–10 minutes so the glaze won’t be too translucent, then drizzle or spread the glaze over the pies. Add sprinkles or sanding sugar if you like.
Serving and storage
Serve warm or at room temperature. These hand pies are best eaten within a day or two but will keep in a tightly sealed container for 3–4 days. Reheat briefly in a low oven to refresh the crust.
Recipe summary
Prep time: 30 minutes (plus resting time)
Cook time: 22–25 minutes
Resting time: 45 minutes
Yield: about 6 hand pies
Full instructions
- Cut chilled butter into small cubes and refrigerate. Slice strawberries thinly and freeze for at least 30 minutes.
- Mix flour, sugar and salt. Cut butter in until pieces are pea-sized.
- Add ice water a tablespoon at a time and mix until dough holds together when squeezed.
- Divide into two discs, wrap and chill at least 45 minutes.
- Preheat oven to 400°F and line a baking sheet.
- Roll each disc between floured parchment sheets to about 1/16″ thick. Cut rectangles roughly 4″ × 3″. Chill cut pieces on a baking sheet.
- Mix beaten egg with 1 tablespoon cold water for egg wash.
- Spread chocolate-hazelnut spread on bottom pieces, add frozen strawberry slices, brush edges with egg wash, top with another crust, and crimp edges. Vent tops with a fork.
- Brush tops with egg wash and bake 22–25 minutes until golden.
- Whisk powdered sugar, heavy cream and vanilla to make glaze. After pies cool 5–10 minutes, drizzle glaze and add optional sprinkles. Store in a sealed container for up to 3–4 days.
Disclosure: The Little Kitchen partnered with Land O’Lakes for an exclusive endorsement of Land O Lakes® Butter. This post is sponsored by Land O’Lakes.