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  • Bakeworld Philippines

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


Product Used In This Recipe





Pocket Pie Press


Product Details

Cooking Surface:

L: 6.00 in. W: 3.00 in. H: 1.13 in. 

Material:

BPA-free and Melamine Free Plastic

Weight: 0.28



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