Blueberry Pie Pockets
April 28: National Blueberry Pie Day
We posted a recipe for cherry pie pockets for National Cherry Pie Day. Now we are blogging about blueberry pie pockets for National Blueberry Pie Day. The portable, petite pies seem to follow the mini-treats trend. Islander used her $10 toy, a lattice pocket pie mold, that Highlander got for her from the Williams-Sonoma store. The mold makes it quick and easy to prepare the pies. The blueberry filling may be substituted for any other favorite flavor (fresh fruits or canned pie filling) and the lattice crust may be made from scratch or rolled out from refrigerated pie dough. For a sweet snack, prepare something “as easy as pie” and bake blueberry pie pockets for National Blueberry Pie Day.
(Inspired by Williams-Sonoma)
- 1 package refrigerated pie dough, thawed
- 1 can blueberry pie filling, partially drained (see Notes)
- 1 egg, beaten with a tablespoon of water
- sanding or turbinado sugar (we used Wilton brand white sparkling sugar)
Unroll the pie dough on a slightly floured surface. Press out pairs of solid pieces and the lattice tops using the Williams-Sonoma mold. Partially drain the blueberry filling (optional).
Put the solid side of the dough on the pie press. Place about two heaping tablespoons of the blueberry pie filling in the middle of the dough. Brush the edges with egg wash. Top with the lattice side of the dough. Press the mold down to seal.
Place on a parchment paper-lined baking sheet. Repeat with the rest of the dough and blueberry pie filling. Freeze all pocket pies for at least an hour. Remove from the freezer and transfer to a lightly greased, foil-lined baking sheet. Brush the tops of the lattice with egg wash. Sprinkle sugar on top. Bake in a preheated oven at 400 degrees for 15-20 minutes, or until the filling bubbles slightly and the tops are golden brown. Remove from the oven and let the blueberry pie pockets cool completely on a wire rack.
- Drain half of the liquid syrup from the can of blueberries so the filling is not so runny.
- If not using the Williams-Sonoma mini lattice pie press, use a large cookie cutter to cut shapes in the dough. Pair them up, place filling in the middle, seal the edges by pressing down with the tines of a fork and brush the sides and tops with egg wash. Cut a few slits on the top as vents. Freeze until firm. Bake as directed above.
- Do not deep fry the lattice pie pockets. They may be deep fried if both sides of the dough are solid pieces.
- Re-roll out the pie dough to make more solid pieces and lattice tops.
- July is National Blueberry Month. Search our blog for more recipes containing blueberries.