Gluten-Free (and Dairy-Free) Heart-Shaped Hand Pies

Thaw your gluten-free pie crusts. Deconstruct the pie crust and roll it into a ball to roll out on parchment paper until the crust is as thin or thick as you like. Use cookie cutter shapes of your choice (e.g., hearts). Cut away excess dough and roll out again to use until all your dough is used up. Add a generous dollop of your choice of filling on half of the cut shapes. Top the filled shape with a plain shape. Press them together and then press around the edges using the tines of a fork to seal. Using almond milk (or other dairy-free milk), give each pie a non-egg “egg wash”. Place on parchment paper on a baking sheet and bake at 350°F (175°C) for 13-15 minutes — or until they look flaky and golden. Let cool. While cooling, prepare the glaze: mix 1/2 cup organic powdered sugar, 1 tbsp almond milk, and 1/8 tsp vanilla extract well until it's a liquid icing. Once pies are cool, add icing and sprinkles. Let the icing set before serving, then enjoy!