Yesterdays strawberry pie pockets were a bit of a disaster. I tried it again today incorporating a few changes and it was a great success. Mom I even figured out the secret to the flaky crust. Due to Mary's request I thought I'd share the recipe.

Pye Pockets (for 6): (peruvian spelling)

Fruit Filling:
2 cups of sliced/chopped fruit (strawberry, apple, peach, blueberry, etc)
1/2 cup of sugar
2 Tbsp of flour
2 tsp of cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/4 tsp all spice and/or cardamon (optional, but great for sweet fruit)

Combine all ingredients together and let sit for 10-15 minutes stirring occasionally till the juice/sugar form a syrup.

Dough: (you can use whatever pie dough you normally use)
1 cup flour
1/2 cup butter (as cold as possible)
pinch of salt
1 tsp sugar (optional)
2-5 Tbsp of ICE cold water (this means put ice in it)

Combine sugar, salt and flour. Cut the butter into little pieces and add it to the flour. With your fingers, mix the flour and butter till it small pea size balls form (if you've never done this before, it is kind of a combination of squeezing and pinching the butter pieces to blend them with the flour). One Tbsp at a time, drizzle the cold water over the mixture and stir it with a fork until you can easily form a ball with the dough. Chill for 5-10 minutes. (If you chill the dough for longer and it is hard when you take it out, let it sit in room temperature for a little bit to soften).

Preheat the oven to 425 degrees. Divide the dough into 6 equal balls. Using plenty of flour roll them into approximately 6 inch discs (if your discs are more like squares that's fine just fold it along the diagonal and people will find it more exotic). Becareful not to roll them out to big or the dough will be too thin.

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