New This Month

John's Mixed-Berry Turnovers


Tuck berries into flaky pastry for sweets that are good enough to give -- but better to keep. The recipe is extra easy, and once the pies are baked, you can forget fussing with a fork to enjoy them.

  • Prep:
  • Total Time:
  • Yield: Makes 12

Source: Everyday Food, May 2008


For the Dough

  • 2 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup (2 sticks) cold unsalted butter, cut into pieces
  • 4 to 8 tablespoons ice water

For the Filling

  • 2 cups mixed berries (fresh or frozen), such as blackberries (halved if large), blueberries, raspberries, and strawberries (quartered)
  • 1/2 cup sugar, plus more for sprinkling
  • 2 tablespoons cornstarch
  • 4 teaspoons fresh lemon juice
  • 2 large eggs, beaten with 1 tablespoon water, for egg wash


  1. Prepare dough: In a food processor, combine flour, salt, and sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining. Sprinkle with 4 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if necessary, add up to 4 tablespoons more ice water, 1 tablespoon at a time). Do not overprocess.

  2. Divide dough into two equal portions; form each into a square 3/4 inch thick. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour and up to 3 days.

  3. Prepare filling: In a medium bowl, toss together berries, sugar, cornstarch, and lemon juice; set aside.

  4. Preheat oven to 425 degrees. On a lightly floured work surface, roll out each square of dough to an 8-by-12-inch rectangle; cut each into six 4-inch squares (you should have 12 squares total). Dividing evenly, spoon filling onto center of each square. Brush two adjoining edges of each square with some egg wash. Fold these edges over filling to form a triangle; press firmly to seal (dough should be tightly pressed around filling). Crimp edges.

  5. Transfer turnovers to a parchment-paper-lined baking sheet. Brush tops with remaining egg wash; sprinkle with sugar. With scissors, snip centers to create a steam vent. Bake until golden brown and crisp, 20 to 25 minutes, rotating sheet halfway through. Serve warm or at room temperature.

Cook's Notes

You can substitute peaches (cut into chunks) for the berries, or make a combo with equal amounts of both. Enjoy these turnovers the day they're made.

Reviews Add a comment

  • lcastill
    30 JUL, 2009
    I'd like to know about frozen berries as well.
  • Leesee
    30 JUL, 2009
    That's only 1 1/3 T butter for each turnover, not bad for a dessert, and seriously, concerned about nutritional values for a dessert? It's supposed to be a once in awhile treat not a meal!
  • mommacats
    30 JUL, 2009
    If they added nutritional information on this one, you would never make them! Two sticks of butter!
  • gen0109
    30 JUL, 2009
    could you do this with wonton wriappers?
  • stef42678
    30 JUL, 2009
    This dessert sounds amazing, and perfect for summer. Is there any nutritional info for these?
  • sveaski
    16 JAN, 2009
    Has anyone used frozen berries? I'm wondering how much extra cornsatarch or flour I should add.
  • dianastephen
    8 FEB, 2008
    the video was the most-easily-understood pastry explanation I've ever encountered. Wonderful.
  • KaterTot
    5 FEB, 2008
    nutritional information at end of recipies would be a HUGE help. Everyone is doing it now a days :)