Gluten-Free Blueberry Jam Pocket Pies
INGREDIENTS
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MAKES 12 PIES
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Filling
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2½ cups fresh or frozen blueberries
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4 tablespoons sugar
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4 tablespoons blueberry jam
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Zest of two lemons
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¼ teaspoon kosher salt
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2 teaspoons liqueur (like Framboise or Grand
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Marnier) or pure vanilla extract
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4 tablespoons tapioca starch/flour (+ 1 tablespoon if using frozen berries)
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Crust
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2⅓ cups gluten-free all-purpose flour blend of choice
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1 tablespoon sugar
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1 teaspoon kosher salt
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1 cup non-hydrogenated organic vegetable shortening, cut into small chunks
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⅓ cup ice-cold water, more as needed
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1 large egg, whisked (for brushing dough) or milk of choice
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Coarse sugar, to sprinkle on tops
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