Loading...Description
A flaky crust with a tart, but sweet homemade lemon curd filling in a hand pie!
Ingredients
Scale
- No Fail Pie Crust
- 3 cups all-purpose flour
- 1 1/4 cups shortening
- 5 tablespoons cold water
- 1 teaspoon white vinegar
- 1 egg, beaten
- Lemon Curd
- 1/4 cup butter
- 1 lemon zest
- 1/2 cup sugar
- 2 eggs
- 1/2 cup lemon juice
- Egg Wash
- 1 egg
- 1/4–1/2 cup water
Instructions
- Lemon Curd
- In a saucepan over medium heat, melt butter with zest.
- Stirring with a whisk add the sugar, stirring until smooth.
- Add the eggs, stirring until smooth again.
- Finally, add the lemon juice.
- Stir constantly until mixture thickens and will coat the back of a spoon.
- Remove and refrigerate. Meanwhile prepare pie crust.
- Pie Crust
- In the mixing bowl fitted with a paddle, combine the flour and shortening, mixing just until it begins to get wet.
- In a bowl (*or measuring cup*) combine the cold water, vinegar, and egg.
- Pour into the flour.
- Mix just until combined.
- Turn out onto a floured surface and roll into 1/4 inch thick.
- Using a round cutter (I used a wide topped wine glass) and cut as many circles as you can get. (I got 28 circles).
- Assembly
- Preheat oven to 400*F
- Combine egg wash ingredients.
- Remove curd from refrigerator and place roughly 1 tablespoon of mixture in the middle of half the circles.
- Brush the outside circle with the egg wash.
- Top with another circle.
- Crimp with the tip of fork or any method you choose.
- Brush the top with egg wash (you may also sprinkle with sugar at this point) and with a knife carefully place a slit in the top of each.
- Bake at 400*F for 12-15 minutes or until golden brown.
Notes
**Optional: may drizzle with white chocolate once baked**
- Prep Time: 30
- Cook Time: 15
- Category: DESSERT
- Method: AMERICAN
- Cuisine: AMERICAN
Keywords: Fresh Lemon Hand Pies