Pie is good. Portable pie is something special indeed. These Baked Lemon Curd Hand Pies are a real treat.
This is a pairing of recipes that dirties numerous dishes and spaces, but the result is a good batch of hand pies. The recipe makes roughly 18 to 20, so make these for a group!
I usually experiment with freezing my baked goods to see how they keep, but I didn’t do so with these. My husband took them to work, where they were pretty much inhaled!
Use homemade lemon curd, if you have a reliable recipe, or use a trustworthy brand. I recommend going with one that is pretty thick, as a watery one might interfere with the seal of the pies.
Bready or Not: Hand Pie Dough
This dough comes together quickly in the food processor. Make at least a few hours ahead of assembling the hand pies, or freeze the dough for later. Modified from Bake from Scratch Magazine July/August 2021.
Equipment
- food processor
- food scale
- plastic wrap
Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 cup plus 1 Tb unsalted butter
- 1/2 cup ice water
- 2 teaspoons apple cider vinegar
Instructions
- Place the flour and salt in the bowl of the food processor. Pulse to combine. Cut the butter into cubes and add, pulsing until the pieces are pea-sized.
- In a liquid measured cup, combine the ice water and vinegar. With the processor running, pour in the liquid until the dough comes together. It will look crumbly but should come together if squeezed between fingers.
- Turn out the dough and divide it in half. Wrap tightly in plastic and chill for at least 2 hours. Store in fridge for a few days or freeze for later.
Bready or Not: Baked Lemon Curd Hand Pies
These hand pies don’t take long to come together since the dough is already made and prepared lemon curd is used for the filling. Makes 18-20 pies. Modified from Bake from Scratch Magazine July/August 2021.
Equipment
- flour for dusting
- 2 1/2-inch cutter
- basting brush
- parchment paper
- baking sheet
Ingredients
- hand pie dough
- 1 cup lemon curd
- 1 large egg room temperature
- 1 Tablespoon water
- coarse sugar optional
Instructions
- On a lightly floured surface, roll out half of the prepared pie dough to be about 1/8-inch thick. Using a 2 1/2-inch cutter, cut dough, reforming scraps to roll out again.
- Dollop about a teaspoon of lemon curd into the center of half of the dough rounds.
- In a small bowl, beat together the egg and water. Brush the egg mix around the edges that surround the curd; do not discard egg wash. Top each with a remaining dough circle, stretching them slightly to cover. Press edges firmly to seal, then apply the tines of a fork to bind the halves. Chill hand pies in fridge for 1 hour.
- Preheat oven at 425-degrees. Line baking sheet with parchment paper. Place hand pies on parchment. Brush tops with remaining egg wash, then use the tip of a knife to cut a small x in each to vent steam during baking. If desired, sprinkle coarse sugar over the tops.
- Bake for 13 to 16 minutes, until pies are golden. Move to a rack or different sheet to completely cool. Store in a covered container. Best eaten within a day or two.
