Prepare egg wash by whisking egg and water together.

Trim pie dough into a square, then divide into four rectangles. Repeat with second pie dough.

Brush edges of bottom crusts with egg wash, then fill with one tablespoon each of lemon curd.

Seal edges by pressing down with fork and use toothpick to poke holes in top crust.

Brush with egg wash and bake at 425 degrees for about 12 minutes.

While pastries are baking, prepare glaze by mixing powdered sugar with lemon juice.

Once pastries have cooled slightly, top with glaze and sprinkles.