Recipe for Blackberry Pocket Pies
Dough:
1/4 cup almond flour
1 cup all-purpose flour
2 teaspoon sugar
1/4 teaspoon salt
1/2 cup chilled unsalted butter, cut into pieces
Berry Filling:
8 ounces of blackberries
1 - 2 tablespoons sugar
1 tablespoon cornstarch
1/2 tablespoon crème fraîche or cream
You can also cut the dough into circles. In this case, you do not need to use two layers of dough for each pot pie. Instead simply fold each circle in half and seal one end to create turnovers (see last photo for the finished result using this method).
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Alternative option: Cut the dough out in circles. |
Then cover each rectangle with another rectangle of dough and press the edges together. Seal the edges with the tongs of a fork.
Once you have covered and sealed all of the pocket pies, use a pastry brush to brush with egg wash (one egg mixed with a pinch of salt and sugar).
Bake at 350 degrees Fahrenheit for about 15 minutes or until the crust is golden brown.
This turnover-style pocket pie was made using the method of circular dough, folded in half and sealed on one side. |
Copyright © 2015, Lisa Alexander. All rights reserved.
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