Remember the days when desserts were simple? The most common choices were homemade pies, cakes, and cookies simple desserts with simple ingredients.
Take these Lemon Hand Pies, for example. They consist of a pie crust, filling, and glaze – when these three simple things come together…it’s just incredibly good.
The imaginative desserts that exist today just weren’t around back then. A 3 layered cake was considered extravagant.
Due to my week consisting of several busy days, I made these Lemon Hand Pies the quickest way possible. I used the boxed refrigerated Pillsbury Pie Crusts – making the process easier and much faster.
I made mine with this lemon curd recipe that I already had on hand. If I don’t already have the curd made, I make it the day before I want to make the Lemon Hand Pies so that it can get good and cold overnight in the refrigerator.
The store-bought lemon curd will work in a pinch, but homemade is so much better. If you’re using the store-bought curd, you can find it with the jellies and jams in most grocery stores.
Make sure you bring the pie crusts to room temperature before rolling them out on a floured surface. I got seven rounds out of each pie crust. I don’t have a 3 1/2 inch biscuit or cookie cutter, so I use a wide mouth mason jar band. It works great!
Hand pies make serving up pie a breeze. There’s no plate, fork, or pie slicing involved. They’re great for just about any summer gathering – going to the lake, picnics, and cookouts. They are easy to transport and easy to eat.
These Lemon Hand Pies take me back to my childhood, where my snack of choice, from the local convenience store, was often a Hostess Fruit Pie – lemon – of course.
- 1 box refrigerated Pillsbury Pie Crusts (2 crusts per package)
- 1 whole egg
- 1 tablespoon water
- Lemon curd
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh-squeezed lemon juice
- Bring pie crusts to room temperature.
- Unroll one crust on a floured surface. Using a 3 1/2 inch round biscuit cutter (I used a wide mouth mason jar band.) cut dough into rounds and place on a parchment lined cookie tray. I got seven rounds. Repeat with remaining dough.
- Place one tablespoon of COLD lemon curd on each round.
- Brush the edge of each pastry round with water
- Place remaining rounds on top of each pie and, using a fork, crimp the two edges together to seal the pies.
- Beat the egg and water together and generously brush the tops of the pies.
- With a paring knife, carefully cut three slits into the top of each pie.
- Preheat oven to 400 degrees. While oven is preheating, place pies in the freezer for about 15 minutes before baking. (This helps the pies keep their shape.) Remove from freezer and bake for 10-12 minutes.
For the glaze:
- Mix the powdered sugar with the lemon juice and drizzle onto slightly cooled pies.