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Blueberry Pocket Pies Recipe

Yields4 Servings

While many pie recipes call for a pie pan, there are some variations that can create a hand-held pie that’s portable and fun to eat. They make for a great surprise in a school lunch or a fun dessert after a casual meal.  This recipe for a blueberry pocket pie is as simple as can be.

INGREDIENTS:
 2 cups blueberries fresh or frozen
 2 tablespoons corn starch
 1/2 cup sugar
 4 six-inch round pie crusts. Click here for the pie crust recipe
 1 egg yolk for sealing and glaze
DIRECTIONS:
1

Toss blueberries in corn starch and then toss in sugar. Let blueberries rest for 20 minutes.

2

Preheat oven to 400° F./205° C.

3

Paint a thin stripe of egg yolk around perimeter of 6-inch round pie crust.

4

Spoon 1/4 of the blueberry mixture into center of the crust and fold over. Quickly seal the crust around the edges with your fingers and then crimp gently with a fork.

5

Place the pocket pie on a buttered cookie sheet and glaze with the egg yolk. Do the same with the remaining three crusts.

6

Bake at 400° F./205° C. for 20 to 30 minutes or until crust is golden brown.

7

Let rest for 10 minutes and either serve or wrap in plastic wrap and refrigerate for up to one week.

Nutrition Facts

Servings 4