Next best thing to a Hubig’s hand pie
We all have that favourite food that when we think of it our mouth starts to water and out mind floats back to our memories of consuming, typically in large quantities (we think we will never get it again) our favourite food. For my husband Scott, that special food is Hubig’s “lemon” hand pies! When he talks about them he gets all dreamy looking. Growing up in Louisiana, I believe he could get them from the local vending machines. Living in Canada he is pretty much out of luck!
What’s a wife to do but learn to make him some homemade ones.
I like to think that these look like I have been in the kitchen all day cooking, but they really are pretty simple to make. Yes, I use
Once you make them they will disappear fast.
Try them and you will fall in love with the lemon flavour!
Lemon Hand Pies
Light and flaky lemon pie that fits in the palm of your hand!
Two hands=two pies
- 1 batch Lemon Curd
- 2 store-bought or homemade pie shells
- 1 egg
- 1 tbsp water
- 1 cup icing sugar
- 2 tbsp lemon juice
- Thaw pie crusts at room temperature.
- Preheat oven to 400 degrees.
- Once thawed, remove crust from pie plates.
- Using a round cookie/biscuit cutter (around 3″) or even a glass jar, cut round circles and place on cookie sheet lined with parchment paper (I fit 12 on my cookie sheet as they do not spread during cooking).
- Place 1 tbsp of lemon curd on each round.
- Brush the edge of the pie crust with water and place another circle on top. Wetting will allow a better seal
- Using a fork crimp the edge of the circle.
- Cut a few small slits in the top of the pie crust.
- Brush the tops of all pies with egg wash (1 egg beaten with a tablespoon of water).
- Place cookie sheet with pies in the fridge to allow to cool for 10 minutes prior to baking.
- Bake for 12-14 minutes depending on your oven.
- Allow pies to cool on cooling rack prior to glazing.
- Mix icing sugar and lemon juice together.
- Place into a piping bag or icing bag (not necessary, but makes the process easier).
- Drizzle generously to cooled hand pies.
- You want the lemon curd to be cold so it will not spread and allow you time to cover with the top pie crust.
- You will be tempted to use more lemon curd on each round but trust me you will get enough lemon flavor. Adding too much will cause lemon explosions
- I have skipped placing the pies into the fridge to cool when I was in a rush, but I do think it helps the end product.