Preheat oven to 450 degrees F. Allow pie crust to come to room temperature according to package directions, so it doesn’t crack and break. Mix blackberries, tapioca starch, and sugar together in a large bowl, and set aside.
On a floured surface, unroll one pie crust. Gently press the pocket maker to make marks for 6 pockets. Place about 1 tablespoon of Nutella on each pocket, being careful not to fill too close to the edge. Top Nutella with about 1 tablespoon of blackberries, again being careful not to fill too close to the edge.
Roll out the second dough so it’s slightly larger than the first, and place on top of the first dough. Gently press down around the filling so you can see the shape. Place pocket maker on top, and press down firmly to seal the pocket. Remove excess dough. Place pocket on a cookie sheet using a thin spatula.
Sprinkle the top of each pocket with a pinch of brown sugar. Bake at 450 degrees for 15-20 minutes, until golden brown.
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