Triple Berry Pie Pockets
From jo_jo_ba 8 years ago
- 2 hours to make
- Serves 15
An oil-based, partial spelt pastry envelops a combination of blueberries, goji berries and berry jam thickened with a touch of graham cracker crumbs. It's the best poptart around!
Ingredients
Crust:
- 1 cup flour shopping list
- 1 cup spelt flour shopping list
- ½ tsp baking powder shopping list
- ½ tsp salt shopping list
- ½ cup canola oil shopping list
- ¼ cup unsweetened soy or rice milk shopping list
Filling:
- 2 cups blueberries shopping list
- ¼ cup goji berries shopping list
- ¼ cup No Cook Berry Chia Jam (or your favourite 100% fruit berry jam) shopping list
- 3 tbsp icing sugar shopping list
- 1 tbsp cornstarch, whisked with 2 tbsp blueberry-pomegranate juice (you can use apple juice or orange juice) shopping list
- 3 tbsp graham cracker crumbs (Keebler is vegan!) shopping list
How to make it
Crust:
- Combine flours, baking powder and salt in a bowl, whisking well.
- Add oil and milk, stirring to form a dough.
- Roll out between sheets of waxed paper and set aside.
Filling:
- Combine all the ingredients (except graham crumbs) in a bowl and microwave 3 minutes, stirring every 30-40 seconds.
- Gently mash blueberries and stir in the graham cracker crumbs.
- Let cool to room temperature.
Assembly:
- Heat the oven to 375F and line a baking sheet with parchment.
- Cut the dough sheet into rectangles and place ½ tbsp or so of filling onto the centre of one half of each.
- Fold the unfilled dough overtop and crimp the edges to seal.
- Dock the tops with a fork to allow steam to escape and place on the sheet. (At this point, you can freeze the sheet of hand pies and place them into a zip-top bag for later)
- Bake for 20 minutes (if baking from frozen, bake 25 minutes).
- Cool on the sheet for at least 1 hour.
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