Baked Lemon Curd Hand Pies - Recipe from Scratch

      Using prepared lemon curd as a filling, these baked hand pies are incredibly easy to make. Their bite-sized form and vanilla-scented glaze make it difficult to stop at just one.

      Yields 20 hand pies

      **Hand Pie Dough (recipe follows)**

      1 cup (284 grams) lemon curd

      1 large egg (50 grams)

      1 tablespoon (15 grams) water

      1 cup (120 grams) confectioners’ sugar

      1 tablespoon (15 grams) whole milk

      ½ teaspoon (2 grams) vanilla extract

      On a lightly floured surface, roll out half of the Hand Pie Dough into a circle that is ⅛-inch thick. Use a 2½-inch round cutter to cut out circles, rerolling scraps once. Arrange them 1 inch apart on a parchment-lined baking sheet. Spoon 2 teaspoons (6 grams) of lemon curd onto each circle, leaving a ½-inch border around the edges. On a lightly floured surface, roll out the remaining Hand Pie Dough into another ⅛-inch thick circle. Cut out additional circles using the same cutter, rerolling scraps once.

      In a small bowl, whisk together the egg and 1 tablespoon (15 grams) water. Brush the edges of the dough circles topped with curd using the egg wash, then place the remaining dough circles on top, gently stretching them to cover the filling and pressing the edges firmly to seal; use a fork to press the edges. Freeze the hand pies for 30 minutes or refrigerate them for 1 hour.

      Preheat the oven to 425°F (220°C). Brush the tops of the dough with the egg wash, and use the tip of a paring knife to make a small “X” cut in each dough top. Bake until the crust is golden brown, approximately 12 to 14 minutes. Transfer to another baking sheet and allow to cool completely.

      In a small bowl, whisk together the confectioners’ sugar, milk, and vanilla. Drizzle this mixture over the cooled hand pies.

      

      **Hand Pie Dough**

      Yields enough for 10 to 20 hand pies

      2¾ cups (344 grams) all-purpose flour

      1 teaspoon (3 grams) kosher salt

      1 cup plus 1 tablespoon (241 grams) cold unsalted butter*, cubed

      ½ cup (120 grams) ice water

      2 teaspoons (10 grams) apple cider vinegar

      In the bowl of a food processor, combine flour and salt; pulse until mixed. Add the cold butter and pulse until the mixture is crumbly and the butter is the size of peas, about 12 to 15 pulses. In a small bowl, mix ½ cup (120 grams) cold water with vinegar. With the processor running, slowly stream the vinegar mixture into the flour mixture until the dough begins to come together (it will appear crumbly but should hold when pressed between your fingers).

      Turn the dough onto a surface, divide it in half, and shape each half into a disk. Wrap each disk tightly in plastic wrap and refrigerate for at least 2 hours. The dough can be kept in the refrigerator for up to 3 days or frozen for up to 2 months.