Food & Cooking Recipes Healthy Recipes Vegetarian Recipes John's Mixed-Berry Turnovers 3.9 (18) 9 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 1 hrs 30 mins Total Time: 2 hrs Yield: 12 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. Ingredients For the Dough 2 ½ 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) ½ 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 Directions 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. 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. Rate it Print