Blackberry Pockets

I’ve been laid out by a cold for the past three days. Been watching a lot of Olympics, some survivor show from Discovery Channel (the one with the military guy and the naturalist), and playing a computer game to pass the time. I finally started feeling better late this afternoon, and to help with my overall boredom, a little baking was in order.

Using the pie dough recipe from a few posts ago, I rolled out two large 12″ rounds and cut them into smaller 3.75″ rounds (the biggest cutter I had on hand)… ended up with 18 rounds. Mixed together 250 g of frozen blackberries (recipe called for fresh; I hope this isn’t a disaster), 3 T sugar, 2 T cornstarch, and a pinch of salt. Put the filling onto the bottom rounds, wet the edges with a bit of water, then pinched together with a fork. Leave in fridge 20 minutes (I’m leaving them overnight).

Bake in a 375 degree F oven for 35-40 minutes. I’m going to get up early and eat these for breakfast.


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