Lemon Hand Pies

Lemon Hand Pies

Author Serving Up Southern


  • 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


  1. Bring pie crusts to room temperature.
  2. 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.
  3. Place one tablespoon of COLD lemon curd on each round.
  4. Brush the edge of each round with water
  5. Placing remaining rounds on top of each pie and, using a fork, crimp the two edges together to seal the pies.
  6. Beat the egg and water together and generously brush the tops of the pies.
  7. With a pairing knife, carefully cut 3 slits into the top of each pie.
  8. Preheat oven to 400 degrees. While oven is preheating, place pies in 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:

  1. Mix the powdered sugar with the lemon juice and drizzle onto slightly cooled pies.