Baked Lemon Curd Hand Pies

On a lightly floured surface, roll half of Hand Pie Dough into a ⅛-inch-thick circle. Using a 2½-inch round cutter, cut dough, rerolling scraps once. Place 1 inch apart on a parchment paper-lined baking sheet. Top each with 2 teaspoons (6 grams) lemon curd, leaving a ½-inch border around edges.

On a lightly floured surface, roll remaining Hand Pie Dough into a ⅛-inch-thick circle. Using a 2½-inch round cutter, cut dough, rerolling scraps once.

In a small bowl, whisk together egg and1 tablespoon (15 grams) water. Brush edges of curd-topped dough circles with egg wash, and top with remaining dough circles, slightly stretching top circles so they drape over filling and pressing edges firmly to seal; press edges with the tines of a fork. Freeze for 30 minutes, or refrigerate for 1 hour.

Preheat oven to 425°F (220°C).

Brush top of dough with egg wash. Using the tip of a paring knife, make a small “X” cut in top of dough.

Bake until crust is golden brown, 12 to 14 minutes. Transfer to another baking sheet, and let cool completely.

In a small bowl, whisk together the confectioners’ sugar, milk, and vanilla. Drizzle on top of cooled hand pies.

In the work bowl of a food processor, place flour and salt; pulse until combined. Add cold butter, and pulse until mixture is crumbly and butter is pea-size, 12 to15 pulses.

In a small bowl, combine ½ cup (120 grams) cold water and vinegar. With processor running, add vinegar mixture to flour mixture in a slow, steady stream just until dough comes together. (Mixture will look crumbly, but it should stick together when squeezed between your fingers).

Turn out dough. Divide in half, and shape each half into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 2 hours. Dough may be refrigerated for up to 3 days or frozen for up to 2 months.