Mini Strawberry Pocket Pies

Dessert, Gluten-Free, Snacks | May 10, 2017

Tiny bites of pie goodness work for any time of day: brunch, snacks, on-the-go desserts. Switch up the flavors to suit your cravings (peaches, orange marmalade, apple pie filling, chocolate).

Presented by:

Servings: 54 pieces


Pocket Pies

  • 1 package Bob’s Red Mill Gluten Free Pie Crust Mix prepared and chilled
  • 4 ½ tbsp Strawberry Jam, thick
  • Water to seal


  • ¼ cup powdered sugar
  • 1 ½ tsp water
  • 1 drop red food coloring or other colors as desired


  1. Remove prepared Bob’s Red Mill Pie Crust Mix from the refrigerator and let sit at room temperature until malleable.
  2. Roll dough between two pieces of heavy-duty plastic wrap or waxed paper to 3 – 4 mm thickness. Periodically removing and repositioning the plastic/paper will make it easier to roll out the dough.
  3. Cut the dough into 5.5 x 5.5 cm squares. If the dough is very soft, transfer the squares to the refrigerator for about 20 minutes.
  4. Place a generous ¼ tsp of strawberry jam in the center of each square. Lightly brush the edges of the dough with water and fold each square in half along the diagonal to make a triangle. Press the edges to seal and crimp with the tines of a fork. Repeat until all pieces have been filled and sealed. Transfer to the freezer and freeze for 1 hour. Meanwhile, preheat the oven to 425°F.
  5. Transfer pies to parchment lined sheet trays. Slice a small vent in the top of each pie and bake until golden, 15 – 17 minutes.
  6. Use a piping bag or spoon to decorate the top of each pie with icing. Let set (about 10 minutes) before serving. Store in an airtight container for up to 3 days.


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