Blueberry 🫐 Pie Pockets

Blueberry pie pockets are my favorite and easy to make when you have a pie crust sitting in freezer. Whenever I bake pie, I start from the scratch, the recipe I follow yields 2 9 inch crust. If I am not baking double crust pie, the other half will end up in going to the freezer.

These buttery, flaky pie pockets are surely a party pleaser for small bite sized desserts. All you need is to plan a day before to make the crust and refrigerate if you’re making it from scratch or if using frozen, make sure to thaw overnight. If you’re lazy making the crust, you can also use store bought pie crust but trust me homemade is always best. 😉

INGREDIENTS:

BLUEBERRY FILLING:

Blueberry - 1 cup

Sugar - 5 tablespoons

Corn starch - 1 tablespoon

Lemon juice - 1 teaspoon

PIE CRUST: ( yields two 9 inch pie crust)

All-purpose flour - 2 ½ cups (325 grams)

Salt - 1 teaspoon

Sugar - 1 tablespoon

Very cold unsalted butter - 1 cup (230 grams) or 2 sticks

Ice water - 4 to 8 tablespoons

Step by Step Instructions:

Add the blueberries, sugar and cornstarch along with lemon juice in a sauce pan.

Cook them over medium heat. You will start seeing the sugar melts and blueberries becoming soft.

After 5 minutes, once the blueberries become mushy and the mixture starts to thicken as we had added corn starch to it, take it off from the heat and allow it to cool completely.

I used the pie dough which I had frozen already. I have shared the recipe and steps to make pie crust in Pumpkin pie 🥧 post.

I had divided the crust into halves and frozen one half. Before using the crust, keep in the refrigerator overnight to thaw. Take the crust and roll out the dough into a 1/4 inch sheet.

Cut the dough into small circles and fill one circle with blueberry filling and cover it with another round dough. Seal the sides using forks so that the filling doesn’t leak while baking.

Once the pie pockets are made, refrigerate for 15 mins. Before baking, egg wash them and sprinkle some turbinado or brown sugar on the top.

Preheat the oven at 425F and bake for 10 minutes or till the top is golden brown. Keep an eye on the oven as the temperature and oven settings will vary for different brands.

You can use any filling of your choice such as strawberry, apple, raspberry or even cheesecake filling.

You can shape into any sizes or shapes or just fold into crescents as hand pies.