PB&J Pie Pockets

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Hello, Fluffsters! Happy Tuesday!

So, last night (aka, when I’m writing this), I had one of the most amazing experiences. (That might be a slight exaggeration. But anywho.) It was certainly one of the most amazing experiences of the evening, though. So that works.

Now, “what is this experience?” you might be asking. Well, I’ll tell you.

I baked “PB & J Pie Pockets”. (My own term.)

I was experimenting a bit with pie-crust baking. As you may recall, I did a bit of that last winter. But it’s been a while, so I wasn’t sure if I remembered how. And I don’t have the recipe that I used then. And I’m in a different place. So I wanted to see if I could make a pie-crust.

I ended up using this all butter recipe. The “All Butter” thing was a bit new to me, actually. I’d previously used a Crisco recipe. And I was hand-mixing stuffs instead of using a blender like suggested. So I was already a little unsure about the recipe.

And then the dough ended up not going to the “crumble” stage of mixing- it went to a very smooth consistency very quickly. So I got really worried, and thought I’d over-mixed the dough. Which is bad. I’d heard that over-mixed dough tastes (and feels) a lot like cardboard.

Nonetheless, I decided to press on. So I let it chill, then rolled it out, and cut out 8 circles with a cup.

I put a tad of peanut butter & jelly into four of the circles, and pressed another circle of pie dough on top to cover it up and try to keep the delightful stickiness from squishing out while being cooked. I put them in the oven for about 12-15 minutes (I don’t remember) at 375.

When they came out, they were visibly flaky. (Which is the sign of a good crust.) They also sounded flaky when I took them off of the lined cookie sheet.

Letting them cool was a bit difficult, since I really wanted to try one. Fortunately there were some towels to put away and an email or three to write.

By the time I was done with those tasks, the pies were cooled. And I tried one, and it was fantastic. (If I do say so myself.) The crust was light and flaky, and so tasty. The peanut-butter and strawberry jelly also made the pie pockets quite excellent.

So long story short, it was a very good evening.

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