Peanut Butter and Jelly “Pies”

Peanut Butter and Jelly “Pies”

These are a great way to take peanut butter and jelly on the road. These little “pies” are just cut out circles of pie crust, filled with peanut butter and jelly, sealed, then baked.  Very easy to make and a fun cooking project for kids as well as adults. I prefer home made pie crust, but use store bought, if you like. A nice treat, they can be a snack, breakfast, lunch or even a dessert. These are also great to take along to the pool, for picnics and road trips. You can fill them with just jelly, if you like. I have filled them with peanut butter and a few chocolate chips for a fun dessert, too.

Peanut Butter & Jelly “Pies”

1 (15 oz.) package pie crusts or homemade crust for 2 pies*

1 egg

1 T. water

½ c. peanut butter

½ c. preserves, any flavor

Powdered sugar, optional

Preheat oven to 400-degrees. On lightly floured surface roll out one of the crusts into a 12-inch circle. Using a 2½-inch round cookie cutter cut out about 12-14 circles, re-rolling scraps and set aside. Roll out second piece of dough so you will have about 24-28 circles altogether. Beat together water and egg and set aside. Place a circle on work surface and place 1 teaspoon each of peanut butter and preserves in the center. Brush edges of the circle with egg wash. Place second circle on top and press edges together to seal. Repeat with remaining circles. Place “pies” on lightly greased baking sheets and bake for 12-15 minutes or until golden brown. Cool on wire rack and dust with powdered sugar, if desired.

*Flaky Pie Crust

2 c. flour
1 t. salt
3/4 c. shortening, chilled – I used chilled coconut oil-  you can also use butter or lard
1 T. cider vinegar
4-5 T. cold water

Combine flour and salt and cut in shortening. Toss in vinegar and water 1 tablespoon at a time until dough holds together. Use a fork to toss the ingredients together and as soon as the mixture holds together stop adding water. Makes 2. Chill well before using.