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.

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Ingredients

For the Dough
For the Filling

Directions

Instructions Checklist
  • 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.

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  • 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.

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

  • 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.

  • 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 (9)

18 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
04/05/2019
These were the best tasting turnovers ever! I had a problem with my freezer and used thawed, drained blueberries, raspberries and blackberries that I drained and added a little cinnamon to both the filling and the sugar topping. I admit they looked very unprofessional, but the crust was flaky, buttery and the filling great! It's a keeper!
Rating: Unrated
07/30/2009
I'd like to know about frozen berries as well.
Rating: Unrated
07/30/2009
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!
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Rating: Unrated
07/30/2009
If they added nutritional information on this one, you would never make them! Two sticks of butter!
Rating: Unrated
07/30/2009
could you do this with wonton wriappers?
Rating: Unrated
07/30/2009
This dessert sounds amazing, and perfect for summer. Is there any nutritional info for these?
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Rating: Unrated
01/16/2009
Has anyone used frozen berries? I'm wondering how much extra cornsatarch or flour I should add.
Rating: Unrated
02/08/2008
the video was the most-easily-understood pastry explanation I've ever encountered. Wonderful.
Rating: Unrated
02/05/2008
nutritional information at end of recipies would be a HUGE help. Everyone is doing it now a days :)