You can find my never-fail pie crust recipe here. First I took the pie crust out of the freezer and let it sit in the fridge for about an hour [while we cooked and ate dinner]. As always, you want to make sure your crust is chilled before rolling it out to keep the fat in its place.
Next, I rolled it out and cut it with my fluted biscuit cutter. Because I'm fancy like that.
As you can see, I topped it with a generous teaspoon of the blackberry jelly. But you could use whatever you have on hand. Apple butter would be outstanding. In fact, I think I'm going to have to make that today. It's ok because we actually ate these little jelly pockets a few weeks ago.
You'll want to fold them over and crimp them with a fork. Also, brush them with eggwash. Eggwash, the way I do it, is one egg and a splash of water all scrambled together.
You can see that some of the jelly will try to ooze out. It's ok. It's actually better that way.
I baked them at 350 for about 12 minutes, or until they got all melty and golden. They were delicious, even if they weren't little beauty queens.
As always, thanks for reading my humble little blog. Happy baking!