Blueberry-Cherry Pie Pockets made with French Butter
serves 6 – 8 pie pockets
  • Prep Time
    60 minutes
  • Additional Time
    25 minutes
  • Total Time
    2 hours 30 minutes
  • ½ cup cherry pie filling
  • ½ cup blueberry pie filling
  • 2 ¼ cups all-purpose flour
  • 1 cup of unsalted French butter
  • ½ tsp. salt
  • 8-10 tbsps. of ice water
  • 1 egg, whisked 
  • 1 ½ cups powdered sugar
  • 3-4 tbsps. of milk
  • Red & blue sprinkles
3-Step Recipes, Dessert

Blueberry-Cherry Pie Pockets

These delicate, sweet & delicious pies have the most buttery and flakiest dough thanks to French butter! Credit Amy Desrosiers @sizzlingeats

STEP 1: PREPARE the dough

Combine the dry ingredients in a food processor. Pulse the butter into the flour mixture until the mixture resembles coarse crumbs.

Add the ice water, 1 tablespoon at a time, pulsing until the dough just comes together.

Gather the dough into a ball & divide it in half. Flatten each half into a disk. Wrap the disks in plastic wrap & chill for at least 60 minutes.

STEP 2: add the Filling

Lightly flour your work surface & rolling pin. Roll out one disk of dough to a 12×18-inch rectangle (trim if needed).

Preheat oven to 350F. Line a large baking sheet w/ parchment paper.

Cut dough into 3 strips & then cross twice to make 6 small rectangles; roll out the excess dough & repeat with all remaining dough.

Add a tsp. of each fruit filling to the center of half the rectangles. brush edges with egg wash & add top piece of dough.

Brush with egg wash, add a small venting hole for steam to each pastry.

STEP 3: bake

Bake for 20 minutes at 350 F.

Cool pastries.

In a small bowl, whisk the powdered sugar & milk until creamy.

Add a spoonful of icing to each pastry followed by red & blue sprinkles.

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