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Pocket Pie Press

Pocket Pie Press

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Blueberry Pocket Pies

PREP: 15 MINUTES

COOK: 15 MINUTES

SERVINGS: 6 SERVINGS

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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

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Pocket Pie Press

Pocket Pie Press

SEE PRODUCT
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