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Strawberry Pocket Pies Recipe

1) Do not bake the crust in too high of an oven temperature. An oven around 350 F is the most ideal.  Most pies will call for baking temperatures of 400 to 450 F, but the reason for higher temperatures is normal pies have a pie plate to insulate some of the heat.  If you bake a "naked" pocket pie at this high temperature, it will crack open and fall apart.

2) Press the seams of the pocket pie tightly or the pie will burst open during the baking process.  To help to ensure a tight seal, brush the edges of the pies with egg wash.

Ingredients for the crust:

Pie Crust (Can be store bought or use the recipe below)

2 ½ cups all purpose flour
2 sticks (1 cup) unsalted butter, cold, cut into small pieces
1 teaspoon salt
¼ cup ice water, plus more if needed.

Method for the crust:


In the bowl of a food processor, combine flour and salt, and pulse to combine.  Add the butter, and pulse until the mixture resembles coarse bread crumbs.  There will be some larger pieces remaining, and that is ok.  Pulse for about 10 seconds. 

If you do not have a food processor, you can mix by hand.  Combine dry ingredients in a large mixing bowl and then cut the prepared butter into the flour using a pastry cutter.

With the machine running, add the ice water through the feed tube in a slow, steady stream, just until the dough holds together without being wet or sticky.  Do not over process, this process should take no longer than 30 seconds. 

The dough should be a perfect balance of not being too wet or crumbly.  You can adjust a wet dough by adding a little flour, and a crumbly dough by adding just a little water.

Turn out the dough onto a clean work surface.  Divide in half, and place each half on a piece of plastic wrap.

Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight.  The dough can be frozen for up to 1 month. Thaw overnight in the refrigerator before using.

Ingredients for the filling:

Strawberry pie filling

5 cups strawberries, washed and hulled

1/2 cup granulated sugar

3 tablespoons cornstarch

Method for the filling:

Slice the strawberries into slices and add sugar.  Toss with a fork to combine.  A little liquid will be released by the strawberries, drain this liquid as you do not want the pocket pies to turn soggy.  Add cornstarch.  The filling is now ready.

Assemble the pies as shown below and bake for 20 minutes at 350 F.

Tovolo Pocket Pie Tutorial

1) Cut out the shapes using the exterior rim of the mold:

2) The dough is now impressed with an abstract shape of a strawberry:

3) Remove the extra dough and position the cut outs carefully.

4) Open the clam shell petite pie molds and position the two sides of the dough on each end.  Add filling and brush the edges of the crust with egg wash.  (This will help to seal the edges of the crust properly).

5) Now, even though it is very tempting to just close the clamp shell to crimp the two sides of the pies together, I find that you get a much neater shape if you carefully transfer the empty top shell and align it carefully with the bottom shell as shown below.

6) Now you can flip the top of the mold over to crimp the two sides of the pie together to form the 3D shape of the strawberry imprint.

7)  The finished crimped shape:

8) Bake for 20 mins at 350 F.

These cute little pocket are perfect to take along with you for your spring and summer adventures.