Sunday, August 8, 2010

Blackberry Pie Pockets

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.

Lay 6 dough rounds on a baking sheet lined with parchment paper.  Divide the blackberries evenly among the dough rounds.
Using a small pastry brush, dampen the edge of each round with cold water.  Lay the remaining dough rounds over the blackberries.  Genly press the top of each dough round down over the berries; the edges of the dough rounds will not line up.

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.
With the tines of a fork, press the outer edge of the 2 dough rounds together.
Refigerate the pocket on the baking sheet until the dough is firm, 15-20 minutes.  Meanwhile, place an oven rack in the lower third of the oven and preheat to 375 degrees F.

Bake the pockets until golden brown, 35-40 minutes.  Transfer the baking sheet to a wire rack to cool slightly.  Serve warm.

1 comment:

  1. These look and sound amazing, Im going to make them tomorrow!