Lemon-Raspberry Hand Pies

Lemon-Raspberry Hand Pies are the perfect way to celebrate Pi Day. Or any other day!

For the Buttermilk Pie Crust:
2 1/2 cups all-purpose flour (I used King Arthur Flour)
2 tablespoons sugar
3/4 tsp. salt
1 cup (16 tablespoons) unsalted butter, cut into cubes and chilled
About 3/4 cups buttermilk

For the Lemon Curd:
1/2 cup (8 tablespoons) unsalted butter
3/4 cups sugar
Zest from 3 lemons
1/2 cup fresh lemon juice
2 eggs, separated

For the Raspberry Filling:
1 cup fresh raspberries
1 tsp. sugar

For the Egg Wash:
1 egg
1 tablespoon water

View the full recipe at Floating Kitchen →