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Strawberry Fields Pocket Pies

Strawberry Fields Pocket Pies

Time Involved
< 45 min
# of Ingredients
Skill Level
TENDERFLAKE® Frozen Deep Dish Pie Shells
¾ cup (175mL) 
Strawberries stems removed, hulled, and chopped
2 tbsp (30mL) 
1/8 tsp (0.5mL) 
1 tbsp (15mL) 
All-Purpose flour
1 tbsp (15mL) 

PREHEAT oven to 400°F (200°C).

REMOVE pie shells from freezer and allow to thaw at room temperature for 10 – 15 minutes.

COMBINE strawberries, sugar, vanilla and flour in a medium bowl. Set aside.

REMOVE pie shells from foil onto a clean, flat, lightly floured work surface. If cracks appear in pastry, press together and repair using fingers moistened with water.

CUT out six egg shapes from each pie shell using a (2-3/4-inch x 4-inch/ 7 cm x 10 cm) oval (egg shaped) cookie cutter. Set any leftover dough aside.

DIVIDE filling mixture evenly between 6 cut outs, mounding in centre and leaving a ¼-inch (5 mm) border. Top with remaining cut outs. Gently press edges together, and crimp with a fork.

BRUSH tops lightly with milk and bake for 12-15 minutes, or until pastry is golden.

FOR decorating ideas see the Tips section.

TIPS: If dough gets too warm while preparing pies, refrigerate for at least 15 minutes before baking. Use any leftover dough to cut out shapes to decorate top. Brush back with milk or egg wash to affix to pie and bake as directed above. Cut out small shapes from pie tops using miniature cookie cutters before placing the tops over the filling. Decorate your pies with sprinkles by brushing top with milk or egg wash, adding your favourite sprinkles and bake as directed above. Allow pies to cool completely if using decorative icing.

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