Since Daisie's teachings, I decided to move forward with pie dough. The recipe below is really nice and not too sweet. These are a great breakfast treat or snack.
2 rolled-out Basic Dough rounds (follow instructions for pie dough from my Cinnamon Apple Crumb Pie post; double the recipe to make two rounds)
2 cups (8 oz) fresh blackberries
2 tablespoons corn starch
3 tablespoons sugar
pinch of salt
Using a 4" round or scalloped cookie cutter, a 4" tart pan turned upside down, or a cardboard circle and a small sharp knife , cut 3 or 4 rounds from each dough round. Press the dough scraps together and re-roll to cut out additonal rounds. You should have a total of 12.
I ended up using a 5 1/2" pie pan (leftover from when I made Brookies) and traced it with a basic kitchen knife
In a bowl, toss together the blackberries, cornstarch, sugar, and salt.
Ignore the pocket in the top-right side of the photo...I didn't read the instructions correctly and tried turning the bottom disc upwards. Don't try this. It's messy and ineffective.
Bake the pockets until golden brown, 35-40 minutes. Transfer the baking sheet to a wire rack to cool slightly. Serve warm.