Hey y’all! Happy 1 month blog-iversary to us!! I can not believe that it has been a whole month already. Time has been flying by with so many things constantly changing in my life. But through all the crazy, my loyal followers have been there. I want to say thank you to everyone that has shown me love and support through this past month. Whether you are a follower on one of the many social medias, or you just check back here every few days; I see you and I appreciate you! This blog is going to be a very crazy and exciting journey. And I can not wait to see what comes from it all.

Okay, back to the exciting stuff! I know what you’re thinking “a new recipe on a Monday?” Yes, I know, I know. I try to stay consistent for y’all but I could not let today go by without giving you some inspiration for National Pi Day tomorrow. So this week, you get 2 recipes! Although it is national Pi day, it is also my first day back to school from spring break. So instead of making some elaborate pie all day, I decided to keep it small and quick. Today’s recipe is more about the easy but explosive flavors that go into the pie. This is a perfectly easy recipe to make with your kids during their spring break, or with your spouse on date night.blueberry hibiscus pocket pie

Inspiration

Although it was raining during my whole spring break (welcome to WA) I decided to use some flavors that remind me of a bright, beautiful spring day. Blueberry..basil…hibiscus. If those ingredients don’t scream sunny day then I don’t know what does. For some people, these ingredients may seem a little out there, but when you think about it, they are ingredients that you can find anywhere for a decent price. In order to turn these fun ingredients into a pocket pie, all you need is a few common household items and you are set to go with a quick treat that will impress anyone.blueberry basil hibiscus pie

As previously mentioned, I was more interested in playing with the flavor components than anything else, so I kept it simple and bought some pre-made pie crust dough at my grocery store and stuffed this filling into it. The hibiscus component I used was full leaf Hibiscus leaves that I got from the All Spicery in downtown Sacramento.But, to have some more fun, you can use this recipe for a larger scale pie, or even try adding it to a scone or beverage recipe.blueberry hibiscus pocket pie

I hope that you can use this recipe to brighten up your day in preparation of springs appearance, and make special memories with your loved ones. Enjoy!


Have you made this recipe with your family? Let me see what you created with #Foreigntastebuds on Instagram. Have any suggestions on what you would like to see more of? Let me know in the comments down below!

Print Recipe
Quick & Easy Blueberry Hibiscus Pocket Pie
A quick and easy recipe for a tasty blueberry basil pie that gets coated in a bright, hibiscus glaze perfect enough to bring in the spring season.
Easy blueberry hibiscus pocket pie
Servings
cups filling
Ingredients
Blueberry Basil Filling
Hibiscus Glaze
Servings
cups filling
Ingredients
Blueberry Basil Filling
Hibiscus Glaze
Easy blueberry hibiscus pocket pie
Instructions
Blueberry Basil Filling
  1. In a saucepan over medium heat, combine all ingredients except lemon juice.
  2. Stir ingredients until combined. Be sure that there are no clumps of cornstarch anywhere. It is okay if some berries get mashed. Continuosly stir until filling begins to thicken.
  3. Set the heat to low and allow to simmer for about 5-10 minutes.
  4. Remove from heat, add the lemon juice and stir until combined.
Pie Dough
  1. Roll out your preferred pie dough on a floured surface. With a circular object, cut out rounds of pie dough. ( I used a 5-inch diameter lid)
  2. Place each round of pie dough on a pan lined with parchment paper.
  3. Spoon your pie filling onto each round of pie dough. ( I used about 1 tablespoon for a half- circle pie. And about 2 tablespoons for a full-circle pie.)
    blueberry basil pie filling
  4. Give the edge of each round of pie dough a layer of egg wash. Then carefully give your pocket pie its lid and pinch the edges together to seal in the filling. For decoration and added protection, you can use a fork to give a deeper pinch around the edge of each pie.
  5. Gently, give each pie a few slits on the top for ventilation while cooking. With a pastry brush, give each pie a layer of egg wash on top.
  6. Bake at 375 degrees for 25-30 minutes.
Hibiscus Glaze
  1. While pies are cooking, make your hibiscus glaze.
  2. Bring 1/2 cup of water to a boil. Pour boiling water into a mug or a tea strainer. Allow your hibiscus product to steep for 6 minutes.
  3. In a medium bowl, combine your powdered sugar and freshly steeped hibiscus concentrate. Mix until smooth and fully combined.
  4. Once pocket pies are completely cooled, pour a thick layer of hibiscus glaze on top and allow to stiffen before serving. Enjoy!
Recipe Notes
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