**Pie Crust Instructions**

By á-47

2" circle (makes 30-32) - fill with 1/2 tea. filling
(1 cup fills about 96 pockets)
3" circle (makes 24-28) - fill with 1 - 1 1/2 tea. filling
(1 cup fills 36-48 pockets)
4" circle (makes 20-22) - fill with 2 tea. - 1 1/2 Tbsp.
(1 cup fills 24-32 pockets)
6" circle (makes 6) - fill with 3 Tbsp. - 1/2 cup filling
(1 cup fills 2-5 pockets)

Ingredients

• 1 pkg. (16 oz) refrigerated pie crust (makes two 9" pies)

Preparation

Step 1

Preheat oven to 400 degrees (275 for crescent rolls).

PIE CRUST: Remove package from refrigerator and let dough sit unopened at room temperature for 5 to 10 minutes. Unfold 1 pie crust on a lightly floured work surface. Smooth seams and place a sheet of plastic wrap on top of dough. Roll the dough as thin as possible, about 1/8", With a round cutter (or turnover press), cut the dough into circles.

Brush the dough circles lightly with egg wash (1 egg and 1 Tbsp. water, lightly beaten). If using a turnover press, place the dough circles into the press before brushing with egg wash.

Place desired filling in the center of each dough circle. Fold each circle in half and press firmly with your fingers, the tines of a fork or the handles of a turnover press to seal the dough well. It is helpful to spray the turnover press, if using, with non-stick vegetable spray every few times to prevent the dough from sticking to the press.