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Berry Pocket Pies


I wanted to use my new kitchen toy from Williams-Sonoma: pocket pie molds. I had an assortment of leftover berries, so I made a quick filling:

2 1/2 c. assorted berries (strawberries, blueberries, raspberries)
1 T. cornstarch
1/3 c. sugar
pinch of salt
1 t. vanilla

Stir together over medium heat until mixture boils and thickens. Cool.

I used the Williams-Sonoma recipe for the pie crust and procedure:

2 1/2 cups flour
1 t. salt
2 T. sugar
2 sticks (1 cup) unsalted butter, cut into 1/2 " dice
6-8 T. ice water

Using a standard mixer, beat flour, salt and 2 T. sugar on low speed for 10 seconds. Add butter, beat 30 seconds. Increase speed to medium-low, beat 1 1/2 minutes more. Add 6 T. ice water, beat on low 20 seconds. If dough is crumbly, add more water, 1 t. at a time. Beat 5 seconds after each addition. Divide dough in half, wrap in plastic. Shape dough into a disk. Refrigerate at least 2 hours or overnight.

Preheat oven to 400 degrees. Roll out chilled dough. Cut out solid hear shapes (bottoms), and hearts with cutouts (tops). Place bottom dough inside mold, pressing gently. Spoon 1-2 T. filling into mold. Top with second piece of dough with cutout. Close mold to crimp edges and seal pie. Chill pies in freezer for 30 minutes, then bake 20 minutes. Cool for 10 minutes. Serve with ice cream.

* My advice is to spray baking sheet. I also had to crimp some of the edges with a fork to be sure filling would not leak out. Recipe says it makes 8 pies, but I got 10.
8 are in my freezer.


Comments (2)

Your pies sound great. I was just looking at those molds in the catalog the other day. It's probably a good thing there's not a store around here.

Barb Cabot:

Yum...these look cute and I bet they taste wonderful.

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