Blueberry Pocket Pies

By JimMac

Ingredients

• 2 cups blueberries fresh or frozen
• 2 tablespoons corn starch
• 1/2 cup sugar
• 4 6-inch round pie crusts
• 1 egg yolk for sealing and glaze

Details

Adapted from breadbakermachines.com

Preparation

Step 1

Toss blueberries in corn starch and then toss in sugar. Let blueberries rest for 20 minutes. Preheat oven to 400° F./205° C. Paint a thin stripe of egg yolk around perimeter of 6-inch round pie crust. Spoon 1/4 of the blueberry mixture into center of the crust and fold over. Quickly seal the crust around the edges with your fingers and then crimp gently with a fork. Place the pocket pie on a buttered cookie sheet and glaze with the egg yolk. Do the same with the remaining three crusts. Bake at 400° F./205° C. for 20 to 30 minutes or until crust is golden brown. Let rest for 10 minutes and either serve or wrap in plastic wrap and refrigerate for up to one week.

Makes 4 pocket pies