Gluten-Free Blueberry Jam Pocket Pies

Name: Gluten-Free Blueberry Jam Pocket Pies
Ingredients: MAKES 12 PIES; Filling; 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); Crust; 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

Gluten-Free Blueberry Jam Pocket Pies was pinched from <a href="http://www.livingwithout.com/recipes/blueberry_jam_pies-3157-1.html?ET=livingwithout:e93339:252150a:" target="_blank">www.livingwithout.com.</a>

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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