Pocket Pies (A Healthier Version Of Pop Tarts!)
Servings
Prep Time
Cook Time
Ready In
Recipe: #25036
October 15, 2016
Categories: Desserts, Snacks, Dairy, Fruit, Blueberry, Clone/Copycat Recipes, Kid Pleaser, Entertaining, Oven Bake, Refrigerator, Vegetarian, Make it from scratch, Flour, Pies more
"Recipe source: Sift (Fall 2015) Any filling can be used -- canned pie filling or your favorite version)"
Ingredients
- FOR THE DOUGH
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- FOR THE FILLING (see description)
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- FOR THE EGG WASH
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- FOR THE OPTIONAL GLAZE
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Nutritional
- Serving Size: 1 (170.6 g)
- Calories 545.3
- Total Fat - 26.5 g
- Saturated Fat - 10.1 g
- Cholesterol - 56.8 mg
- Sodium - 24.2 mg
- Total Carbohydrate - 70.6 g
- Dietary Fiber - 2.4 g
- Sugars - 26.2 g
- Protein - 7.1 g
- Calcium - 25.9 mg
- Iron - 1.3 mg
- Vitamin C - 3.9 mg
- Thiamin - 0.1 mg
TO MAKE THE DOUGH
Step 1
In a large bowl whisk together the flour and salt; cut in the shortening until it is pea sized. But the cold butter into teaspoon sized chunks and toss into the flour mixture; cut in the butter until it forms finger-nail size chunks -- squish any of the thick pieces. Whisk together the egg and water (or use the egg beaters) and drizzle over the flour mixture slowly; tossing with a fork. When the dough begins to come together pour onto a piece of parchment paper. Using a spray bottle to sprite any dry bits and use the paper to fold the dough over on itself 3 or 4 times to bring it together. Form into a rectangle 1/2 inch thick; chill for 30 minutes.
TO MAKE THE FILLING (or use your favorite pie filling)
Step 2
Whisk together the sugar, clearable and nutmeg (if using). Sprinkle mixture over the berries; stir to combine. Sprinkle with lemon juice.
TO ASSEMBLE PIECE
Step 3
Divide dough in half and roll each half to a 12 inch x 11 inch square. Cut the square into quarters and place 3 tablespoons of filling in a line down center of each square; leaving 1/2 inch of dough uncovered at top and bottom. Brush edges with egg wash and fold the dough over to make a 6 inch x 2 1/2 inch rectangle. Seal edges of the pie together with the tines of a fork and transfer to a parchment-lined baking sheet. Repeat with remaining dough and filling.
Step 4
To bake: preheat oven to 400 degrees F. Place the pies 1 inch apart on the baking sheet. Cut 2 or 3 slits in the top to vent; brush with egg wash and bake for 27-30 minutes or until golden brown. Remove from oven and let cool on pan.
Step 5
To glaze: whisk together the sugar, milk and vanilla until you have the consistency you want. Brush tops of the cooled pies or drizzle glaze over the pies.
Tips & Variations
No special items needed.