• Preheat your oven to the 350°

Heart Pies

• Remove the pre-made pie crust from the refrigerator and unwrap it from the box and plastic wrap. Let it sit until it reaches room temperature, making it more pliable and less likely to crack when unrolled. This process takes about 14 minutes.
• Use a heart-shaped cookie cutter to cut out heart shapes from the rolled-out pie crust.
• I easily cut out 8 hearts from the pre-made pie crust. If you want to cut out more, take the remaining dough and roll it out for extra hearts.
• Place a small amount of raspberry jam and a dollop of chocolate Nutella in the center of one of the heart shapes. Be careful not to overfill so you avoid leakage of the filling.

  You’ll add filling to half the cutout hearts.
• Place the remaining heart-shaped pie crusts on top of the filled ones, pressing the edges to seal.
• Use a fork to crimp the edges, ensuring they are well sealed.
• Place the pies on a parchment-lined baking sheet and bake for about 14 minutes until golden brown.

Prepare Icing

• While the pies are baking, mix powdered sugar, milk, and red food dye to create your icing. You can place it in a pastry bag or use a spoon to top the hand pie.

Ice Pies

• Once the pies are cool, drizzle them with icing and add sprinkles for a festive touch, then they’re ready to serve!
• If you plan to ice with a pastry bag, transfer icing to the bag and trim the end with a small opening. Outline the heart with icing and then fill in the shape, covering all the blank spots. While the icing is soft, place sprinkles on it.