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Lemon Hand Pies

Lemon Hand Pies are individual mini pies filled with bright lemon pie filling or lemon curd, folded into flaky crust, baked until golden brown, and finished with a dusting of powdered sugar. They’re portable, easy, and irresistibly delicious.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 12

Ingredients

  • 2 boxes 14.1 ounce each refrigerated pie crust
  • 1 can 15 ounce lemon pie filling (or homemade lemon curd)
  • 1 egg white beaten (reserve yolk for sealing edges)
  • 1/2 cup powdered sugar optional

Instructions

  • Preheat oven to 425°F. Remove pie crusts from packaging and allow to come to room temperature.
  • Unroll pie crusts and cut 6 circles from each crust using a 4-inch biscuit cutter. Re-roll scraps if needed to get 6 circles per crust.
  • Place 1 tablespoon of lemon pie filling into the center of each circle.
  • Brush edges with water or beaten egg yolk. Fold dough in half and pinch edges to seal completely.
  • Fold sealed edge over slightly and press with a fork to secure. Poke the top once with a fork to prevent bursting.
  • Beat egg white until frothy and brush over tops of each hand pie.
  • Arrange on a parchment-lined baking sheet about 1 inch apart.
  • Bake for about 15 minutes, or until golden brown.
  • Remove from baking sheet and cool completely.
  • Sprinkle generously with powdered sugar before serving. Serve chilled or at room temperature.

Notes

  • Seal Edges Well: Prevents filling from leaking.
  • Don’t Overfill: Too much filling can cause bursting.
  • Chill Before Baking (Optional): Helps pies hold shape.
  • Use Homemade Lemon Curd: For richer flavor.
  • Store Refrigerated: They taste amazing cold.