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
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