Blueberry Pocket Pies

Sweet pocket pies are magical. These dreamy desserts contain the perfect ratio of fruit filling to buttery crust. The filling is slightly tart, and not overly sweet. They are particularly good with a dollop of fresh whipped cream or a soft scoop of vanilla bean ice cream.

Preparing them is simple, and they are a dessert you can make ahead the day before. Trouble is, waiting ‘til tomorrow to enjoy them. I think they’re best, straight from the oven, cooled slightly, but still warm. You’ll find the crust is very flakey, and crisp. The warm filling is dense and so satisfying with its deep berry flavor. I hope you’ll give this recipe a try, and share it with your favorite people.

Blueberry Pocket Pies (yield 10-12 pocket pies)

RECIPE:

Perfect Buttery Pie Crust Recipe DOUBLED

3 cups blueberries, fresh or frozen

3/4 cup granulated sugar

1-1/2 Tablespoons corn starch

3/4 teaspoon ground cinnamon

1 Tablespoon water

1 Tablespoon melted butter

1 egg white + 1 Tablespoon water

Sanding sugar

After you have prepared the pie crust dough, and it is resting in the refrigerator, prepare the filling. In a medium saucepan over medium high heat, combine the blueberries, sugar, corn starch, cinnamon and water. Stir continuously for 4-5 minutes, just until berries burst and spill their juice. Do not over cook. This mixture will appear slightly cloudy. Set aside to cool.

Now roll the pie dough out on a floured surface. Cut the dough into 5” disks. Beat the egg white and water together to make an egg wash. Brush the disks with the wash around the outer edge. Scoop two tablespoons of filling into the center of the disk. Immediately cover it with a second disk of dough and crimp the edge, using the egg wash to seal the two disks together. Press with a fork, or crimp the edge decoratively with your fingers. Brush the tops with the egg wash and sprinkle them with sanding sugar. Place them on a baking sheet lined with parchment paper. When your baking sheet is full, place it in the freezer while your over preheats to 400 degrees. Bake them for 23-30 minutes, until the filling is bubbly, and the crust is a rich golden brown.