Lemon Curd Hand Pies - Bake from Scratch

      Using prepared lemon curd as a filling, these baked hand pies are quick and easy to make. Their bite-sized shape and vanilla-flavored glaze make it difficult to resist having more than one.

      Yields 20 hand pies

      **Hand Pie Dough (recipe to follow)**

      - 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 ⅛ inch thick. Employing a 2½-inch round cutter, cut out circles and reroll any scraps once. Arrange them 1 inch apart on a baking sheet lined with parchment paper. Spoon 2 teaspoons (6 grams) of lemon curd onto each circle, ensuring a ½-inch border around the edge. On a floured surface, roll out the remaining Hand Pie Dough to the same thickness, then cut circles as before.

      In a small bowl, whisk the egg and the tablespoon of water together. Brush the edges of the dough circles with the egg wash, then cover with the remaining circles of dough, gently stretching them to drape over the filling and pressing the edges together firmly to seal. Use a fork to crimp the edges. Freeze for 30 minutes or refrigerate for 1 hour.

      Preheat your oven to 425°F (220°C). Apply egg wash to the tops of the dough. Using a paring knife, make a small "X" cut in each top. Bake until the crust turns golden brown, about 12 to 14 minutes. Move to another baking sheet and allow to cool completely. In a small bowl, mix the confectioners’ sugar, milk, and vanilla. Drizzle over the cooled hand pies.

      Let us know how it turned out!

      **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

      Place the flour and salt in a food processor's work bowl, pulsing until combined. Add the cold butter, pulsing until the mixture resembles crumbs and the butter is the size of peas, about 12 to 15 pulses. In a small bowl, combine the cold water and vinegar. With the processor running, gradually pour the vinegar mixture into the flour mixture until the dough begins to come together (it may appear crumbly but should hold when squeezed). Transfer the dough, 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 stored in the fridge for up to 3 days or frozen for up to 2 months.

      Let us know how it turned out!