Pocket Pies (A Healthier Version Of Pop Tarts!)

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.