Easy 3 ingredient oven-baked Lemon Hand Pies Recipe: flaky, baked hand pies with a sweet lemon filling! A dusting of powdered sugar adds a beautiful finishing touch.
Why this Recipe Works
If you love lemon tarts, think of these hand pies as the portable version! Bright lemon tang meets a buttery pie crust in this simple recipe.
- Only 3 ingredients for the ultimate easy hand pie recipe!
- Refrigerated pie crust creates perfect flaky crust. No guess work or hassle.
- Use prepared lemon pie filling or whip up a batch of Easy Homemade Lemon Curd.
- Hand pies are so easy to transport, eat and share at any occasion.
How to make Lemon Hand Pies
Cut pie crust. Let refrigerated pie crust come to room temperature. Unroll and cut each crust into 6 circles using a biscuit cutter.
Fill and shape. Drop a tablespoon of lemon pie filling (or homemade lemon curd) into the center of each crust circle. Brush the edges with egg yolk, or water. Fold each one in half and pinch the edges. Press the tines of a fork along the seam to seal.
Bake. Brush the tops of each hand pie with beaten egg white. Bake the pies for about 15 minutes or until golden brown.
Tips and Tricks
- If making homemade lemon curd for these pies, reserve the whites from your egg yolks. You can use the egg whites to brush the tops of the lemon hand pies! Or use the egg whites to make meringue cookies or white cake.
- Chill the baked hand pies before serving for best taste! If you can’t wait, go ahead and enjoy right away.
- Swap out the store bought crust for my Homemade Pie Crust recipe if you have some extra time on your hands!
Using two boxes of prepared pie crust (2 crusts each) this recipe will yield about 2 dozen small hand pies.
Getting that 6th circle can be tricky. Try gathering up the dough scraps and rolling them out again to create enough crust for the sixth circle.
And if you don’t wind up with 6 full circles, don’t worry! You’ll still have delicious lemon hand pies to enjoy.
Make sure to completely seal the edges of each hand pie before baking. I use fork tines to seal them together. You can also press with your hands and give the corners a slight twist to prevent the lemon filling from escaping. Dip your fingers in water or egg yolk and brush along the edges of each circle. This helps the pie crust seal and not leak.
Yes, you can freeze them after baking and cooling. When ready to eat, let thaw in the fridge and dust with powdered sugar.
Frozen lemon hand pies will keep well about 2 to 3 months.
More Lemon Recipes
Also, give these Apple Empanadas a whirl on a fall day!