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Peanut Butter And Jelly Pocket Pies

Trail Snacks With Lentine Alexis

It’s time to hit the trail with a snack that suits outdoor enthusiasts of all ages…and Peanut Butter Pocket Pies are it. These better-than-storebought snacks are super easy to make, easy to pack, and packed with good stuff, sure to please everyone in your trail party! 

This recipe below makes a healthy stash of pocket pies–you can freeze unbaked pies for up to a month and bake them on a moment’s notice or, cut back the recipe if you wish. Make your own crust with the flaky, whole grain recipe below or use store-bought crusts instead–both will work like charms! 

DIY PB & J Pocket Pies

makes 18 pies


For the crust (can also substitute with two store-bought crusts)

  • 1 1/2 cup whole grain white flour
  • 1 ⅓ cup unbleached all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup (2 stick) frozen unsalted butter, cut into 1/2-inch cubes
  • 2 Tbsp apple cider vinegar
  • 10 tablespoons (or more) ice water (plus more if needed)


For the filling

  • ⅔ cup crunchy peanut butter
  • ⅔ cup  favorite jam (I like strawberry and grape jam here!)
  • 1 large egg
  • 1 Tbsp whole milk
  • Turbinado sugar for sprinkling



  • Rolling pin
  • 3” round cookie cutter or water glass
  • 2 sheet pans
  • Parchment paper


To make the pie crust:

  1. In the bowl of a food processor fitted with the plastic blade attachment or in a bowl with a pastry blender, mix flours, salt, and sugar.  Add butter and pulse or blend until coarse meal forms.
  2. Mix 2 Tbsp apple cider vinegar and 3 tablespoons ice water and vodka in small bowl to blend. Drizzle over flour mixture; pulse quickly, until dough begins to pull together adding water if dough feels dry.
  3. Turn out onto a lightly floured surface – gather dough into ball being careful not to overwork or knead excessively; flatten into disk.
  4. Wrap in plastic and refrigerate 30 minutes to 1 hour. In the meantime, pull together your ingredients to fill your pocket pies.

To make and fill your pocket pies:

  1. Beat the egg and milk or water together to make the egg wash.
  2. Roll the dough out to a large circle, roughly ¼ inch thick. Use the cookie cutter to cut the dough out into rounds (you’ll have about 36 – enough to make 18 pies.) Line one of your baking sheets with parchment paper, then place the circles on the paper. Line the second sheet pan with parchment paper, and set aside.
  3. Take ½ of the dough rounds and place them about 2” apart on one of the parchment lined baking sheets. Brush just the edges of the rounds with the egg wash (roughly a ¼ inch border). Refrigerate remaining egg wash, you’ll need it later.
  4. Next, spoon 2 tsp of peanut butter onto the center of each of the egg washed rounds. Then add 2 tsp of the jelly to the center of each of the rounds – you’ll have little peanut butter + jelly bullseyes!
  5. Lay the remaining rounds of dough on top of the peanut butter filled rounds, then seal carefully by pressing around the edges of each pocket pie with a fork. 
  6. Place the baking sheet in the freezer to chill while your oven preheats – this will ensure that your pocket pies are flaky and golden.
  7. Preheat the oven to 400°F.
  8. Take baking sheet out of the freezer and brush egg wash all over the top of each pop tart. Prick holes in the tops of the pocket pies with a fork, then sprinkle liberally with turbinado sugar.
  9. Bake for 18 minutes, turning the sheet pan once in the middle of baking.
  10. Remove the pocket pies from the oven, let cool on the baking sheet for 5 minutes, then transfer pies to a wire rack to cool completely. Now your pies are ready to pack + take to the trail!

Pro tip: If you don’t think you’ll eat all 18 pocket pies in one adventure, you can freeze unbaked pocket pies for up to one month. Simply chill the pies once they’re filled, then transfer to the freezer in an airtight container. Bake straight from the oven at 400°F , brushing with egg wash just before baking.

Lentine Alexis is a former professional endurance athlete & classically trained chef. The former Culinary Director at Skratch Labs, she uses a real-food philosophy to create recipes for athletes and everyone looking to eat well and adventure better. Find more recipes and info on her upcoming cookbook for athletes at lentinealexis.com, or follow her @lentinealexis.