Peach Blueberry Pocket Pies.

I’m very inconsistent in making pie crust. Sometimes it’s tough. Sometimes it’s chewy. Sometimes it’s burnt on the bottom and raw on the inside. Sometimes it’s soggy.
But then…every once in awhile, I get it just right. After which, I happily stuff my face & forget to write down the recipe/method

Craving some kind of fruit filled pastry and not wanting to take chances on one of the several experimental pie crust recipes in my kitchen, I found this one for Flaky Butter Pie Crust. It looked simple & promising, so I went with it.

The recipe yields 2 pie crusts. After rolling each one into a circle, I then sliced both circles in half (to make a total of 4 individual pies).

Peach Blueberry Pocket Pies

Crust (Recipe adapted from allrecipes.com, by Dana)
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter, chilled and diced
1/4 cup ice water

In a large bowl, combine flour and salt.
Cut in butter until mixture resembles coarse crumbs.
Stir in water, a tablespoon at a time, until mixture forms a ball.
Split dough ball into 2 equal size pieces
Wrap each piece in plastic & refrigerate for 4 hours or overnight.

Filling
2 fresh sliced peaches (which, I lazily left the skins on)
1 cup of fresh blueberries
1/2 cup granulated sugar
2 teaspoons of corn starch

• Mix all the ingredient together in a bowl.

Assembling
• Taking one of the halved rolled doughs, spoon 1/4 of the above fruit mixture onto one side (centering so that there is space around the edges).
• Fold the other side over top the fruit.
• Press the edges together to seal in the fruit.
• Repeat for the remaining 3, to make 4 fruit-filled pocket pies.
• Place them on a parchment lined baking pan. (I had to bake them in two batches, as my pan was not large enough)
• Put into a preheated 350 degree oven & bake for 25-40 minutes. Oven times vary, so check ever so often for browning after 25 minutes.
• Allow to cool
Devour!

The crust was indeed flaky & had a nice light butter flavor.Yummy! Next time, I may add a bit more salt though. I also had trouble in getting the crust to brown evenly, so after 30 minutes in the oven, I impatiently popped them into the broiler for a few seconds. That got the job done.

I must add that I poked tiny holes with a fork in the crust tops before baking, for venting, but some of the filling just ended up bubbling out:( Aaargh! I’m not even sure if it was necessary considering the crust was not a rising one.

Should you try this, let me know how it turned out

* This is an original blog post from my discontinued food blog, Eats & Everything.

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