Pocket Pies

Begin by chilling your shortening and milk for 30 minutes in the freezer before using them.

Next, place your flour, baking powder, and salt into a food processor. Add the chilled shortening, which has been cut into small cubes. Slowly “pulse”, until the shortening and flour mixture resembles coarse cornmeal. Slowly add the chilled milk through the tube in the top of the processor. Pulse until the mixture just comes together into a ball. You may need more or less milk depending on the humidity.

Once the mixture comes together, separate it into 3 balls, wrap each portion in plastic wrap, and refrigerate 30 minutes before rolling out.

While the dough is chilling, make the filling. Use 1/4 cup of local jam, and 1-2 cups of diced fruit. Mix these ingredients together and set aside.

When you’re ready to roll out the dough, sprinkle your work surface with flour. Pat out one ball of dough gently, sprinkle with flour. Use a rolling pin, and make long even strokes from the center of the dough, trying to achieve an even shape and thickness.

Using a small glass bowl, or large yogurt or sour cream container, cut your pie circles, with roughly a 5 inch diameter.

Repeat with the remaining portions of dough. Depending on the thickness of your dough, you will be able to make between 6-9 pie circles total.

Place dough on an ungreased cookie sheet. Add a tablespoonful of filling just to the side of the center of the dough circle. Using a wet finger, outline the edge of your pie circle with water to help the edges stick together. Then fold the empty half of the dough over the filling, folding the circle in half. Use a fork to crimp around the edges; crimp well to it seals!!

Bake at 350 degrees F for 10-15 minutes until golden brown.

While they’re baking, make the glaze. Combine powdered sugar, vanilla, and enough milk to make the desired consistency. Spread a spoonful of glaze over each hot pie.

Check out my related post for a video with more tips!
Peace, Love, and Pies!