Fruit Pockets | Recipes

Fruit Pockets

(11) Ratings:
Prep Time:
Baking Time:
Makes:16 fruit pockets

Get a pocketful of deliciousness with these great tasting snacks based on our Perfect Flaky Pie Crust recipe that are bursting with fruit.


Double Pie Crust

2 cups 500 mL Robin Hood® Original All Purpose Flour
1 tsp 5 mL salt
3/4 cup 175 mL Crisco® All Vegetable Shortening, well-chilled
4-8 tbsp 60 - 120 mL ice cold water  


1 ½ cups 375 mL mixed berries of your choice, fresh or frozen (chopped strawberries, cranberries, raspberries, blueberries, blackberries)
½ cup 125 mL SUGAR IN THE RAW® Natural Turbinado Sugar, packed
1 tbsp 15 mL Robin Hood Original All Purpose Flour
1 tsp 5mL lemon zest


1 egg, beaten
2 tbsp 30mL SUGAR IN THE RAW® Natural Turbinado Sugar


  1. Pie Crust: Mix flour and salt in a large mixing bowl.
  2. Cut chilled shortening into 1/2-inch (1 cm) cubes. Work in shortening cubes into flour mixture, using a pastry blender or two knives, in an up and down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.
  3. Sprinkle half the maximum recommended amount of ice cold water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoonful (15 mL), until dough is moist enough to hold firmly together when pressed together.
  4. Bring dough together and flatten dough into 1/2-inch (1 cm) thick round disk.
  5. Wrap dough in plastic wrap. Chill for 30 minutes or up to 2 days for ease in rolling.
  6. Preheat oven to 425°F (220°C). Line baking sheet with parchment paper.
  7. Filling: Combine berries, sugar, flour and lemon zest in a medium bowl.
  8. Roll dough from centre outward with steady pressure on a lightly floured work surface (or between two sheets of wax or parchment paper) to a 1/8” (3 mm) thickness. Cut out sixteen  5” (13 cm) rounds. You will have to gather up the scraps and reroll the dough.
  9. Place 1 ½ tbsp. (22mL) filling in center of each round.  Fold dough in half over fruit.  Seal edges by pressing down with a fork.  Place on prepared baking sheet.
  10. Topping: Brush tops with beaten egg and sprinkle with sugar. Cut 2 or 3 slits with the tip of a sharp knife.
  11. Bake in preheated oven 16 to 18 minutes until browned and filling is bubbling.  Cool on wire cooling rack.


  • You can use any berries you have on hand or if using fruit such as apples, pears, peaches simply dice up the fruit.

Nutritional Information

SUGAR IN THE RAW® is owned and licensed by Cumberland Packing Corp., Brooklyn, NY 11205 USA.

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