Gluten-Free Blueberry Jam Pocket Pies


Similar to jelly doughnuts, these tasty gluten-free pies are very portable and can be made as small as you wish for little hands.


2½ cups fresh or frozen blueberries
4 tablespoons sugar
4 tablespoons blueberry jam
Zest of two lemons
¼ teaspoon kosher salt
2 teaspoons liqueur (like Framboise or Grand
    Marnier) or pure vanilla extract
4 tablespoons tapioca starch/flour (+ 1 tablespoon if using frozen berries)


2⅓ cups gluten-free all-purpose flour blend of choice
1 tablespoon sugar
1 teaspoon kosher salt
1 cup non-hydrogenated organic vegetable shortening, cut into small chunks
⅓ cup ice-cold water, more as needed
1 large egg, whisked (for brushing dough) or milk of choice
Coarse sugar, to sprinkle on tops

1. To make Filling, mix all ingredients in a medium bowl. Set aside about 10 minutes and stir again. Set aside while making crust.

2. To make Crust, set flour in the bowl of a food processor. Add sugar and salt and pulse once to mix.

3. Add chunks of shortening. Pulse until mixture looks like large peas. While the processor is running, add ice water down the chute, a little at a time, and stop as soon as mixture turns into a ball. You may not need all the water.

4. Remove dough carefully, wrap in plastic and refrigerate for an hour.

5. Place dough on floured parchment, top with more flour and cover with another sheet of parchment. Roll about ⅛-inch thick. Remove top parchment. Cut out circles about 5 inches in diameter.

6. Preheat oven to 400°F. Line 2 baking sheets with parchment.

7. Brush egg wash or milk of choice around the edges of each dough circle. Place a generous tablespoon of filling on one side of the circle toward the center. Using a small spatula, gently fold over and press to seal the edges. (Make sure crust circles are not cold when trying to fold them or they will crack.) Place on parchment-lined baking sheet about 2 inches apart.

8. Cut small slits in each pie. Brush outside of pies lightly with egg wash or milk of choice. Sprinkle with coarse sugar. Place in freezer or refrigerator about 15 minutes.

9. Place in preheated oven and bake for 5 minutes. Reduce oven temperature to 350°F and bake about 18 minutes more. Rotate pans and bake about an additional 12 to 15 minutes or until golden brown and the filling is bubbling. Cool thoroughly on a rack.

Each pie contains 264 calories, 14g total fat, 9g sat fat, 0g trans fat, 53mg cholesterol, 212mg sodium, 33g total carbohydrate, 1g fiber, 2g protein.

Recipe by Lisa Stander-Horel (, author of Gluten-Free Canteen’s Book of Nosh: Baking for Jewish Holidays and More.

Comments (9)

To mix dough without a food processor, use a manual pastry blender (semi-circle with 5 or 6 wires or stainless steel blades) or whisk dry ingredients together and use two knives criss-crossed to cut shortening in. You can use your fingers unless you have very warm hands. Just rub the flour shortening between your fingers (like you were counting money really fast) until your shortening is in pea size pieces. What you DON'T want to do is smush the shortening into the dry ingredients. You won't get a flaky pastry if you do.

Posted by: LW Moderator | December 22, 2014 9:35 AM    Report this comment

Everyone doesn't have a food processor. How would you mix the dough? Comments make this recipe seem too complicated and time consuming.

Posted by: rtb1630 | December 20, 2014 5:06 PM    Report this comment

Can this crust be used to make meat pies? We love Jamaican beef patties and can't eat them anymore. Would you use all of the ingredients above or omit the sugar? Thank you!

Posted by: Trickypurity | December 14, 2014 8:03 AM    Report this comment

Thank you for this recipe! I've made them twice and plan to make them again soon. I have a few questions, though.
1) Is the lemon zest added just for flavor, or is it necessary? (I made cherry flavored, and the lemon didn't mesh too well.)
2) Is the filling supposed to thicken before it is put in the oven? I've had trouble filling the pockets because the filling ends up kind of runny. Is there a trick to this?
3) What is the purpose of putting the dough in the refridgerator for an hour? When I did this, the dough came out very hard and I couldn't roll it, so I had to work the dough to warm it up. Can I just skip this step?
4) Try as I might, I cannot keep the back of the pockets from cracking when I fold them. The dough has been warm. Is there an additional trick to keeping the dough from cracking? I cut out the circles and then move them to the sheet before filling. Do you think this affect it?
5) The dough only withstands being rolled out once, maybe twice. Is there something I can do to extend the number of times I can roll the dough? I have a heck of a time getting 12 pockets of dough, but always end up with at least half the filling...Next time I'll probably seperate the dough into 6 -12 pieces before I roll it.
Anyway, I really like this recipe and am trying to figure out how to make it even better next time.

Posted by: Heather M | December 13, 2012 5:37 PM    Report this comment

I'm not sure where this recipe came from, and I haven't yet tried it, but here is a GF cream cheese pastry recipe.

Flakey pastry for pies or quiche.
1/2 cup butter
1/2 cup cream cheese
1/2 cup rice flour
1/2 cup potato starch
1 tbsp sugar
1 tsp xanthan gum
1/4 tsp salt
Combine all ingredients in a food processing appliance for 18 to 20 seconds.
Use for rolled pastries, filled pastries, pies or quiche.

Posted by: Carla K | December 10, 2012 6:27 PM    Report this comment

I am looking for an easy gluten-free cream cheese pie crust mix to make pecan tarts with. Can you help??

Posted by: Unknown | December 9, 2012 9:19 PM    Report this comment

Hi Emily - yes - you can sub potato starch. It will change the flavor just slightly, and maybe even the
texture just slightly. I don't think it be a problem, though.

Hi Kathryn - I would probably opt to freeze them before baking after they're assembled. Bake them right from the freezer but add some additional baking time. I am not sure how they would taste if frozen after baking because they don't last that long around here and I have not tried to do that. But I do freeze pie crust and bake it directly from the freezer so I'm sure that would work. Be sure to wrap them well so they stay frost-free on the outside. Moisture would not be a friend to the crust and could make it soggy. Hope that helps.

Posted by: LisaHorel | December 6, 2012 11:48 PM    Report this comment

Could potato starch (not flour) be used as a sub for the tapioca? Also can you sub potato starch in the all-purpose flour mix?

Posted by: Em,Mamato4 | December 6, 2012 4:33 PM    Report this comment

I would like to know if these can be made ahead of time to say step #8, frozen for several weeks, and then later baked. Or would better results be obtained by baking and then freezing for later use?

Posted by: Kathryn G | December 6, 2012 9:46 AM    Report this comment

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