• Preparation Time 20 minutes + 30 minutes refrigeration
  • Baking Time 25 minutes
  • Makes 16 fruit pockets
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Double Pie Crust
  • 2 cups Robin Hood® Original All Purpose Flour
  • 1 tsp salt
  • 3/4 cup All Vegetable Shortening, well-chilled
  • 4-8 tbsp ice cold water  
  • Filling
  • 1 ½ cups mixed berries of your choice, fresh or frozen (chopped strawberries, cranberries, raspberries, blueberries, blackberries)
  • ½ cup SUGAR IN THE RAW® Natural Turbinado Sugar, packed
  • 1 tbsp Robin Hood Original All Purpose Flour
  • 1 tsp lemon zest
  • Topping
  • 1 egg, beaten
  • 2 tbsp SUGAR IN THE RAW® Natural Turbinado Sugar

Serving Size: 16 fruit pockets


Serving Size: 16 fruit pockets

  • Pie Crust: Mix flour and salt in a large mixing bowl.
  • 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.
  • 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.
  • Bring dough together and flatten dough into 1/2-inch (1 cm) thick round disk.
  • Wrap dough in plastic wrap. Chill for 30 minutes or up to 2 days for ease in rolling.
  • Preheat oven to 425°F (220°C). Line baking sheet with parchment paper.
  • Filling: Combine berries, sugar, flour and lemon zest in a medium bowl.
  • 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.
  • 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.
  • Topping: Brush tops with beaten egg and sprinkle with sugar. Cut 2 or 3 slits with the tip of a sharp knife.
  • Bake in preheated oven 16 to 18 minutes until browned and filling is bubbling.  Cool on wire cooling rack.


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