Raspberry Jam Pockets

Made by: Lynne

Pie Crust

3 cups flour 
½ tsp salt 
1 cup shortening

1 egg, beaten 
1 tsp vinegar 
5 Tbsp ice water

Raspberry jam
granulated sugar

Cut the shortening into the flour and salt until it resembles small peas (a hand-mixer works well).  

Combine the wet ingredients and add to the crumb mixture.  Mix until soft dough forms.  Shape into two discs.  Roll out onto a floured surface to a 1/8 inch thickness.  Use a 4 inch round cookie cutter to cut circles.  Place a spoonful of raspberry jam in the center.  Fold over and press edges to seal; crimp with a fork. 

Line a baking sheet with aluminum foil.  Place pockets on baking sheet, and sprinkle with granulated 
sugar.  Bake for 15 minutes at 375 degrees.


Yield = approximately 30 pockets