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Product Used In This Recipe

Pocket Pie Press

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Blueberry Pocket Pies

Prep: 15 Minutes


Cook: 15 Minutes


6 Servings


  • Ingredients
    • 1 1/2 cups fresh blueberries
    • 1/3 cup granulated sugar
    • 2 tsp flour
    • 1 1/2 tsp tapioca
    • 1/4 tsp nutmeg
    • 1/4 tsp salt
    • 1 tsp lemon zest
    • 2 tsp lemon juice
    • 1 Tbsp melted butter
    • 1 package refrigerated pie crust dough (includes 2 crusts) or 1 recipe for a homemade double pie crust
    • 1 egg
    • 1 Tbsp Water
  • Directions

      Preheat oven to 425° F. In a medium bowl, mix blueberries, sugar, flour, tapioca, nutmeg, salt, lemon zest, lemon juice and melted butter. Roll out one sheet of pie crust to about a 12” circle. Trim pastry with the bottom side of pocket pie press to cut a circle. Place cut pastry on top of pocket pie press. Brush edge of pastry with water and put a 1/4 cup of blueberry filling in the center. Fold pocket pie press and squeeze edges together to seal. Repeat with remainder of pastry and filling. In a small bowl, mix egg and water together. Place pies on baking sheet and brush egg wash on pies. Bake until evenly browned, about 15-20 minutes.

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Product Used In This Recipe

Pocket Pie Press

See Product

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