These little pocket pies remind me of the fruit filled fried pies my grandmother and mother used to make. I have made them, too, cutting out pie crust rounds filled with peaches or apples and folding them over to make half circles, pressing the edges with a fork, and frying them until they were golden brown and crispy. Today, cookware companies NordicWare and Wilton offer a variety of tools to help make hand held pies easier and attractive. These raspberry tarts are made with NordicWare’s heart shaped press. My recipe is adapted from the recipe that is printed right on the box the presses are sold in, and is suitable for berries of any kind, although larger berries will need to be cut into smaller pieces.
Raspberry Pocket Pies
2 15 oz. package refrigerated pie crusts (or double recipe pastry for two crust pie)
2 boxes fresh raspberries (a little over 2 cups)
2/3 cup sugar
4 teaspoons corn starch
1 egg, beaten
extra flour for dusting pastry cloth
extra sugar for sprinkling ton top of pies
You will need a cloth for rolling out the crusts, rolling pin, baking sheet, parchment paper, and a small pastry brush
Heat oven to 400 degrees. Line baking sheet with parchment paper .
Mix sugar and corn starch and set aside. Break egg into small bowl, beat with a fork and set aside. Follow package instructions for bringing refrigerated pie crust to room temperature. Unroll one crust at a time and, using back of pocket pie press, press and cut 2 hearts from each pie crust round. Work with one set of hearts at a time, laying a heart on each side of the inner halves of the pie press, pressing down slightly to indent. Fill one side with 2 Tablespoons berries and sprinkle with 1 Tablespoon sugar mixture. Lay flat in order to brush edges of hearts with beaten egg, using pastry brush. Then fold, pressing edges together and remove pie to baking sheet Brush tops with egg, then sprinkle with sugar.
. Continue, until 4 pies have been made. If you wish, gather the scraps of dough and roll out to make additional pies. If you do this, you can make 2 or 3 more pies. Bake until golden brown, 15 minutes. If you do not make additional pies, use remaining fresh berries on the side when serving. Happy Valentine’s Day!