Pulse all ingredients, then divide into two portions.
Wrap tightly in plastic wrap and refrigerate for several hours until firm.
Pocket Pie Ingredients:
1 pkg of refrigerated pie crust, or recipe for a double crust pie
1/3 cup sugar
2 tsp cornstarch
1 cup fresh fruit
1 egg beaten
Heat oven to 400 degrees F.
Unwrap refrigerated dough or roll homemade dough into 9” circle. Using back of pie press, cut circle out of pastry dough.
Place dough circle onto top of crimped side of pie press, pressing dough circle down slightly in center.
In small bowl combine fruit with sugar and cornstarch. Spoon 2 tbsp of fruit mixture onto indented portion of pastry circle.
Using a pastry brush, brush edges of pastry circle with beaten egg. With handles of pie press, fold pie in half and squeeze tightly to crimp and seal edges.
Place pocket pies on baking sheet lined with parchment paper. Brush tops with egg mixture and sprinkle with additional sugar. Cut small slits in top of pie to allow steam to escape. Bake 15-20 minutes until golden brown.