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.
Pie Crust (Can be store bought or use the recipe below)
Strawberry pie filling
5 cups strawberries, washed and hulled
1/2 cup granulated sugar
3 tablespoons cornstarch
Assemble the pies as shown below and bake for 20 minutes at 350 F.
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.