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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.

Source: Everyday Food, May 2008
Total Time Prep Yield


For the Dough

For the Filling


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.

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How would you rate this recipe?
  • 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 :)

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