Little Bird Bakery

So you may or may not recall that a while ago I made a post about pocket pies. I said I had gone and got one of the molds from Williams-Sonoma, and would be trying it out soon. Apparently by “soon” I meant five and a half months.. since I finally got around to doing it yesterday!

Now I’m not going to lie; I cheated. I bought Pillsbury refrigerated pie crust and a can of cherry pie filling. I’m ashamed to admit that I’ve never made my own crust, and I know that some recipes can be really tricky and hard to work with. And for a weeknight spur of the moment baking adventure, “can be really tricky” isn’t really my idea of a good time. Stop judging me.

So here’s what I was working with:

_{Apparently the can of filling wasn’t worth including here. Or I forgot.}

And.. well instead of giving every picture an intro, I’ll just put them all up, and caption them as necessary. So here we go:

_{Cutting out the shapes. That little leaf comes out to be a vent for the top crust! Smart!}

_{Filling. The box for the molds says 1-2tbsp. I say NOT ENOUGH. I’d add AT LEAST 3 next time. Or more. Mmmm pie!}

_{Top crust!}

_{So the crust didn’t want to stick to itself, but DID want to stick to the molds.. you’ll see what happened to the first one in a second. But if you ever try these.. flour in the bottom mold, a bit of water around the edge of the bottom crust before closing.}

_{See the one on the left? That’s the first one. See the nice one on the right? Number 2. Much nicer!}

_{Don’t worry, number one still turned out okay! Just a bit leaky around the edges!}

So there you have it, pocket pies. Super easy too! I can’t wait to do it again, with more filling, and no repeats of pie #1.