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.