Cut the butter into small cubes and refrigerate. You want the butter to be really cold. Cut up strawberries and place on a parchment lined baking sheet. Freeze the strawberries for at least 30 minutes.

Prep a baking sheet with a silicon mat or parchment paper. Set aside.

Mix flour, sugar and salt together in a bowl. Add butter and using a pastry blender or a fork, cut butter into the flour, until they pieces of butter in the flour, about the size of a pea.

Add ice cold water (just the water, no ice), a tablespoon at a time (about 4 to 5 tablespoons), mixing with a rubber spatula. Mix until dough starts to form (take some dough into your hands to , after adding a few tablespoons, you’ll need to use your fingers. Add more water if the dough is too dry.

Take the dough and form two balls and flatten each one into a disk. Cover with plastic wrap and refrigerate at least 45 minutes.

Heat the oven to 400 degrees F.

Take one piece of dough out of the fridge at a time and place between two pieces of parchment paper (that you have lightly floured) and place on a smooth surface, preferably a marble slab or counter top. Roll the dough out into a rectangular shape, being sure that the dough is thin, about 1/16”.

Cut out 4-inch by 3-inch rectangles (or use a rectangular cutter, I used one that’s 4.5-inches by 3-inches), use a ruler and a pizza or pastry cutter to ensure an even cut.

Carefully place six of these pie crusts on the baking sheet you prepped earlier about 1 inch apart. (Place in the refrigerator as you cut them out so they can remain chilled before baking. This is key to keep the hand pies from spreading a ton when baking.)

Do the same with the other piece of dough, for the tops of the pies. (You might need to preroll the leftover pie dough to make enough pieces of pie crust.) Place the other six pieces of pie crust on a piece of parchment paper and put them in the fridge as well.

Mix egg with 1 tablespoon of cold water.

Spread 1 to 2 teaspoons Nutella to each of the six pieces of pie crust on the baking sheet, leaving a 1/2-inch border, then place 6 to 7 frozen strawberry slices (or whatever fits) and sprinkle sugar on top. Brush the edges of each piece of pie crust on all four sides with the egg wash.

Add another piece of cut out pie crust on top and use the tines of a fork to seal it together (pushing down all the way through both pieces of pie crust). Using the ends of the fork tines, stab through the tops of the pie crust 3 to 4 times.

Repeat until all of the pie crust is exhausted. Brush the tops of the hand pies with the egg wash.

Bake the hand pies for 22 to 25 minutes. Remove from oven and place the silicon baking mat or parchment paper on a cooling rack.

While the pies are baking, whisk the powdered sugar with the heavy cream and vanilla extract. Whisk together until you get a well mixed glaze.

Once pies have cooled for at least 5 to 10 minutes, pour or drizzle the glaze on top. Serve immediately or place in a tightly sealed container for 3 to 4 days.