This is the ONLY kind of broken heart I ever want in life…
For edition 3 of my Yumdiddly series I am going to tell you about my sweet little pies.
I made these strawberry pocket pies with great success on the weekend! I didn’t think they were going to be a great success at first because the dough kept sticking to the wonderful Williams-Sonoma Pocket Pie mold. Then I had an “A-ha” moment when I realized I should flour the outside of the dough to prevent it from sticking to the mold but keep the insides clean so they stick to each other… duh.
I even went all out and made my own strawberry filling instead of getting some boring pre-made pie filling in a can (shh… don’t tell… but the only reason I made my own filling is because I couldn’t FIND pie filling in a can)!
I bought layers of shortcrust pastry (pie dough) from the shop and just cut the hearts out with the mold. Then I had all these leftover dough scraps that were too small for hearts. Bummer. But then I had another brilliant idea and I got some cookie cutters and made my very own little flower shaped pocket pies as well. They turned out just lovely. See…
So if you would like to make these delectable little pies for yourself- here is what you do…
- Go to Williams Sonoma and buy the mold. Or, if you have cookie cutters that are big enough you could just use those.
- Buy some dough or make it yourself… I bought mine so I can’t help you if you need to make your own
- Use the mold or cutter to cut shapes
- Make your strawberry filling
For the filling, follow this recipe:
- 2 cups finely chopped strawberries
- 1/4 cup flour
- 1/4 cup brown sugar
- 2 tbsp white sugar
- 1 1/2 tsp corn starch
- Mix it all up and it will get kinda goopey.
- Then put about 2 teaspoons to 1 tablespoon of filling into the center of the dough depending on the size of your shape.
- If you have the mold, read the instructions on the box. If you cut your own dough, put a 2nd shape on top of the first and gently press down the edges of the dough so it seals around the filling. If you put too much filling in, this will be difficult.
- Once it’s sealed, poke a few little holes in the top.
- Brush some egg yolk over the top of the pies or if you don’t have egg, you could use some milk.
- Bake for about 15 minutes until the dough is golden brown and the filling is probably starting to ooze out.
I had enough to make about 3 decent heart shaped pies, 1 hideous wonky heart shaped pie (first attempt), 2 flower pies and then I took the leftover dough, smashed it into a small baking dish, filled it with the rest of the strawberries and made a cute little mini open faced pie out of that.