Lemon Hand Pies
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
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.
Disclaimer: Nutritional values (per serving) are approximates only and will vary based on cooking methods and brands of ingredients used.
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