Lemon Cheesecake Hand Pies


Lemon Cheesecake Hand Pies This recipe makes about 8-12 pies, depending on the size of your biscuit cutter, and should take about 1 hour and 30 minutes to prepare and cook. Please keep in mind that this is a rough outline and you may need to adjust the ingredients and cooking times to suit your specific needs.


For the Pie Dough:

2 cups all-purpose flour

1 teaspoon salt

1 tablespoon sugar

6 tablespoons cold unsalted butter, cut into small pieces

1/2 cup cold water

For the Filling:

8 ounces cream cheese, softened

1/2 cup sugar

1 egg

2 tablespoons lemon juice

1 teaspoon lemon zest

For the Glaze:

1 cup confectioners’ sugar

2 tablespoons lemon juice


To make the pie dough, mix together the flour, salt, and sugar in a large bowl.

Using a pastry cutter or your fingers, cut the cold butter into the flour mixture until it resembles coarse sand.

Pour the cold water into the bowl and stir with a fork until the dough comes together in a rough ball.

Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together in a smooth ball.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes, or up to 2 days.

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

To make the filling, beat the cream cheese and sugar together in a medium bowl until smooth. Beat in the egg, lemon juice, and lemon zest until well combined.

On a lightly floured surface, roll out the pie dough to about 1/4 inch thickness.

Using a biscuit cutter or the rim of a glass, cut out the dough into circles. You should get about 8-12 circles, depending on the size of your cutter.

Place a spoonful of the cream cheese filling onto the center of each dough

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