Preheat the oven to 450 F. Line a baking sheet with parchment paper or Silpat. Keep aside.
In a bowl, combine the chopped strawberries, lemon juice and lemon zest. Toss until just combined. Set aside.
Unroll the pie dough onto a well-floured surface. Using a 3-inch heart-shaped cookie cutter, cut out as many ‘hearts’ as possible. Using a rolling-pin, roll out the scraps and continue to cut out ‘hearts’ until you run out of dough. I got 16 ‘hearts’ from 1 pie dough. Repeat the same with the other pie dough
Spread about 1 teaspoon of the Nutella in the centers of half of the dough ‘hearts’ leaving a 1/4-inch border around the edges. Spoon a teaspoon of the strawberries atop the Nutella. Do not overfill!
Brush around the edges of the dough with a finger dipped in egg wash. This will be the ‘glue’.
Place a second dough ‘heart’ on top each filled ‘heart’. Then use a fork to crimp the edges together.
Brush each pie with the egg wash and make 3 or 6 tiny holes or incisions on the top of each pie with a sharp knife
Sprinkle with red sanding sugar. Optional step.
Refrigerate for 30 minutes.
Bake the pies for 15 minutes, or until they’re golden brown. Enjoy!