Mini lemon hand pies are buttery and flaky pie dough, shaped into single-sized portions and filled with homemade lemon curd!
Perfect little bite-sized lemon desserts!
Desserts used to be so simple. Growing up, dessert choices were pies, chocolate chip or peanut butter cookies and the occasional cake. Ingredients were simple; what you saw was what you got.
Desserts didn’t seem to be so imaginative when I was young.
There was actually a time when all you could get at McDonald’s were milkshakes (3 flavors), small sundaes (also 3 flavors) and piping hot (literally) apple and cherry pies. Indecision was a rarity, unlike today.
Personally, I always went for the cherry pies. The crust was buttery and flaky. The cherry filling would seep out and burn my mouth every time.
But I didn’t care, because that cherry filling was the perfect mix of tart and sweet. I was addicted to them.
Until I discovered Hostess Fruit Pies.
During many bored summer afternoons, my friends and I would walk up to the local convenience store and spend all our money on candy and chips which we would promptly hide from our parents.
While my friends were busy picking out the Jolly Ranchers, Now ‘n Laters, and Bazooka Gum, I was picking out the pies!
Unfortunately, this was my brush with indecision. I could never choose between blueberry or blackberry pies. Then there were some days I could only think about the peach pie.
The lemon pies had that tartly sweet filling that was irresistible. I’d buy them two at a time, sometimes three. In my mind, I was getting the most value for my money. My friends were crushing hard candy with their molars while I was biting into a whole, soft, flaky PIE! Suckers.
While I didn’t exactly recreate my favorite childhood pie, these mini lemon hand pies are pretty darn amazing.
What Are Hand Pies?
Hand pies are small pastries that can either have a sweet or savory filling. The dough is folded over the filling and crimped until sealed. Hand pies can be baked, fried, or deep-fried.
How To Make Lemon Hand Pies
This recipe starts by making homemade lemon curd. Lemon curd (made with eggs, sugar, and lemon juice) is so easy and has so many uses. I have a post with a video on how easy it is to make lemon curd at home!
STEP ONE – Unroll the first round of dough and place it on a floured work surface. Using a biscuit cutter, cut the dough into small round circles. Place each cut circle on a lined baking sheet, then place the baking sheet in the freezer for 15 to 30 minutes.
Repeat this process with the second round of dough.
STEP TWO – Remove the sheets from the freezer and place a spoonful of lemon curd in the center of half of the circles. Place the remaining circles over each filled pie.
STEP THREE – Place an egg and water in a small bowl and whisk slightly. Brush the egg wash over each pie and carefully crimp the edge of the dough. Carefully cut a few slits into the tops of each pie to allow for steam to escape during baking.
STEP FOUR – Bake the pies for 12-15 minutes or until golden brown. Remove the pies to a baking rack and allow them to cool completely.
STEP FIVE – Once the pies have cooled, place white chocolate in a microwave-safe bowl and heat it until melted. Drizzle chocolate over the pies and allow the chocolate to set.
These pies can be served warm or at room temperature.
The recipe is made simple by using pre-made pie dough. You could easily make this recipe using puff pastry, filo dough, crescent roll dough or biscuit dough if you prefer.
Jarred lemon curd can be used in place of homemade, but homemade really does taste so much better!
Chilling the dough makes the dough easier to work with, it keeps the dough buttery and flakey and prevents the dough from shrinking during baking.
The egg was will help the pies turn a nice golden color.
Allow the pies to cool completely before adding the drizzle.
How To Store Hand Pies
Cooled hand pies can be stored in the fridge, in an airtight container for up to 3 days or kept frozen for up to one month.
How Do You Freeze Hand Pies?
I like to freeze my hand pies once they have cooled and before drizzling them with the white chocolate. Place the hand pies in a single layer in an airtight container. Place sheets of wax paper between each layer.
Thaw the hand pies in the fridge, remove and proceed with the drizzle.
You can also freeze the unbaked hand pies, thaw and then baked as directed.
How To Crimp Hand Pies
I like to use the tines of a fork. Gently press the tips of your fork into the dough. If you find that the dough is not sticking together, lightly wet the dough with a touch of water.
What To Serve With Hand Pies?
Hand pies do not need much, they are amazing on their own, however, powdered sugar, cinnamon sugar, sour cream mixed with brown sugar, or ice cream are all perfect with fruit-filled hand pies!
Speak of filling, I’ve sampled this recipe using a variety of pie fillings and I am happy to report they turned out great! These hand pies are simple yet fun bite-sized treats! Your family is going to love them!
- For the lemon curd:
- 1/2 cup sugar
- 2 eggs
- 1 lemon zested
- 1/2 cup lemon juice
- 1/4 cup melted butter
- 1 14.1 package refrigerated Pillsbury Pie Crust
- 1 whole egg
- 1 tablespoon water
- 1/3 cup white chocolate chips
- 1/8 teaspoon vegetable oil
- 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.
- Meanwhile, bring piecrust to room temperature. Unroll one piecrust on a floured surface. Using a 3â?? biscuit cutter cut crust into circles and place dough on a cookie tray. You should get about 10-12 circles. Repeat with remaining piecrust. Place trays of dough in the refrigerator to chill about for 15 minutes.
- 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. Bake pies for 12-15 minutes or until golden. Let cool completely.
- In a small bowl, melt chocolate and vegetable oil together. Drizzle white chocolate over pies. Let set completely before storing.
Nutrition InformationYield 12 Serving Size 1 mini pie
Amount Per Serving Calories 240Total Fat 13gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 6gCholesterol 85mgSodium 152mgCarbohydrates 28gFiber 1gSugar 20gProtein 4g