Preheat oven to 400°F. Grease a baking sheet or line it with parchment paper.
To prepare crust, pulse all ingredients in food processor or in a bowl with an electric mixer, until thoroughly combined. Add a few extra splashes of water if dough feels crumbly. Scoop out dough, roll it into a ball and chill in the refrigerator for 20 minutes.
While dough chills, toss all filling ingredients together in a bowl and set aside.
Sprinkle flour on a clean surface. Cut ball of dough in half. Rout half of the dough until it's about ¼”- ⅓” thick. Use a 3” circular cookie cutter (or jar lid) to cut out circles. Use something small and circular (the end of a reusable straw is perfect) to poke holes in half the circles that will be used as the tops.
Spoon berry mixture onto the bottom circles. Scoop a little extra liquid onto each one. Cover with top circles and use your fingers to pinch edges together. Use a fork to press lines into the edges.
Bake in oven for 15-20 minutes, until edges are lightly golden. Let cool, then serve with with your favorite topping.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2016/07/14/vegan-blueberry-pie-pockets/