SUPPLIES & TOOLS:
- Favorite pie crust recipe
- Favorite pie filling
- Rolling pin
- 3" circle cookie cutter
- Various small cookie cutters for decorations
- 1 Egg
- Optional: Food coloring and pastry paintbrush
- Favorite glaze recipe
DIRECTIONS:
- Roll out pie dough and cut 3" circles with cookie cutter. Each pie will need two circles.
- Place a tablespoon of filling in the center of one circle.
- Wet the edges of the dough with a little water, this will help the pie circles bake together to create a pocket.
- Use a knife or small cookie cutters to create a design on the other circle; this will be the top crust for your pocket pie. Carefully place on top of bottom pie circle and press edges together with a fork.
- Whisk egg to make an egg wash. Brush egg wash on the top and edges of each pie. This creates a nicely golden and crisp crust.
- Bake for 10-15 minutes or until golden brown.
JOANN Hacks:
- Extra dough can be used to make accent pieces for the tops of your pies. Use cookie cutters to create shapes.
- Gel food coloring with a little water can be used to “paint" onto pie dough or gel food coloring can be mixed directly into dough.
- Extra accent pieces such as flowers and leaves can be added to the top of pies with a dab of water before baking. Skip brushing these pieces with the egg wash so they will not brown too quickly.
- Pie circles can be folded over to make half-moon shaped pies.
- Pies can be topped with sugar, glaze or even a caramel drizzle.