April 7, 2015

Mini Lemon Hand Pies

I'm a huge fan of hand pies. When I was younger, I'd buy cherry pies from McDonald's until I was sick. So good! I don't eat fast food anymore. Sometimes I miss those yummy cherry pies and the lemon pies from Whataburger. 

These lemon pies definitely hit the spot and I'll never miss fast food hand pies again! 


For the pies:
1 14.1 package refrigerated Pillsbury Pie Crust
1 whole egg
1 tbsp water
1 c Lemon curd (recipe below)
⅓ c white chocolate chips (optional)
⅛ tsp vegetable oil (optional)

For the lemon curd:

¼ cup butter melted
½ cup sugar
2 eggs
1 lemon, zested
½ cup lemon juice


1. In a bowl, combine sugar and eggs. Whisk in lemon zest and lemon juice. Stir in melted butter. Microwave lemon mixture for 1-minute stir. Continue to heat lemon mixture in 1-minute intervals until mixture begins to thicken and easily coats the back of a spoon. Refrigerate to set.

2.Meanwhile, bring piecrust to room temperature. Unroll one piecrust on a floured surface. Using a 3’ biscuit cutter cut crust into circles and place dough on a cookie tray. You should get about 10-12 circles. I got 10 circles. Repeat with remaining piecrust. Place trays of dough in the refrigerator to chill about for 15 minutes.

3. Preheat oven to 425. Prepare egg wash by lightly beating together the egg and the water. Remove dough from refrigerator and place a spoonful of lemon curd onto the center of one tray of dough. Brush edges with egg wash and place circles from second tray over each lemon topped pie. Using a fork, crimp the edges to seal the pies. Generously brush the tops of each pie with remaining egg wash. Using a pairing knife, carefully cute 3 slits onto the tops of each pie. 

4. Bake pies for 12-15 minutes or until golden. Let cool completely.

Optional: In a small bowl, melt chocolate and vegetable oil together. Drizzle white chocolate over pies. Let set completely before storing.

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