Blueberry Turnovers
Print Recipe

Gluten-Free Soy-Free Nut-Free Peanut-Free

This delicious blueberry pastry will delight all ages!

Ingredients

    Yield: Six 6" turnovers

      FILLING
    • 2 ½ cups blueberries, fresh or frozen
    • 3 TBSP sugar
    • ½ tsp salt
    • 1 TBSP cornstarch
    • 1 tsp lemon zest
    • 1 ½ tsp lemon juice
    • 2 TSBP butter, unsalted
      DOUGH
    • 2 ½ cups Artisan Blend
    • 1 tsp sugar
    • 1 tsp salt
    • 8 TBSP cold butter, cut in pieces
    • 8 TBSP cold shortening
    • 1/3 cup ice water, plus up to 1 TBSP if necessary
    • 1 tsp lemon juice
      WASH
    • 1 egg yolk
    • 1 TBSP milk
    • large sugar crystals and/or cinnamon (optional)
Directions

    Filling:

    Smash ¾ cup of the blueberries with a potato masher or fork in the bottom of a small pan. Add sugar, salt, cornstarch, lemon juice and zest. Cook over medium/low heat 2 to 3 minutes until thick. Add the rest of the whole blueberries and cook two more minutes, stirring carefully to not smash the berries. Remove from heat, add butter and stir. Cool before using.

    Dough:

    Whisk the Artisan Flour, sugar and salt in the bowl of a stand mixer. Add shortening and butter and mix on low until pea-sized pieces are formed. Add ice water and lemon juice and mix until dough just comes together. Roll out to about 1/8” thick and cut out as many 6” circles as you can, re-rolling the scraps of dough. (You may be able to use the top of a small sauce pan as the guide.) You can refrigerate the dough for a few minutes so it will be easier to work with but do not chill it too much or it may break when folded.

    Turnovers:

    Prepare egg wash and set aside. Preheat oven to 425°. Working with one piece of dough at a time on a small piece of parchment, place 7 or 8 fresh blueberries in a semicircle on one half of the pastry, spread one or two TBSP filling over the berries leaving almost 1” clear of filling at the edge. Brush the egg wash around the edge the whole circle. Using the parchment, fold over the top crust onto the bottom, seal by pressing with your fingers. Brush top and folded side with egg wash, smoothing any cracks, and sprinkle with sugar. Place on parchment-lined sheet pan and chill while prepping the other pastries. Make three small slits in the tops of the pastries to prevent splitting or oozing. If not baking the same day, freeze the turnovers by topping with another sheet of parchment and double wrap the sheet pan with plastic wrap.

    Bake in the top third of the oven, one sheet pan at a time, for 15 minutes, reduce heat to 375° and continue baking until golden color, about 10 to 15 minutes more. If baking frozen turnovers, remove plastic wrap and bake in preheated oven 20 minutes before reducing oven temperature to 350° and baking another 10 to 15 minutes. Allow to cool on sheet pan for a few minutes before removing to wire rack to cool a little before eating.

    Chef's Note: If you are using salted butter in the blueberry filling, reduce salt to ¼ tsp.

    © Pamela's Products, Inc.

  • Sort By: Date - Newest First

4 Item(s)

Jane 08/242/2016 08/30/2016
Ok, I haven't made the turnovers, but I have made the filling. It is delicious. I hope there is some left for the turnovers tomorrow.
0
0
Reply
Show more comments (-5) Hide comments
Canadian mom 06/153/2016 06/02/2016
We just made these the dough from the first batch was easy to roll out but when we continued making the circles the dough just fell apart. They are very good. My GF daughter gives it 5 stars.
0
0
Reply
Show more comments (-5) Hide comments
Renee 12/351/2015 12/18/2015
I made these last night and it was... incredible! I definitely recommend adding water 1 tbsp at a time - I only used about 1/4 c. The dough was tender, flaky, and delicious, the filling was scrumptious. I made them in the evening, froze them, and popped them in the oven per the recommended directions. I will definitely be making them again!
0
0
Reply
Show more comments (-5) Hide comments
Wendi 02/56/2015 02/26/2015
Tonight I made the blueberry pie turnovers and I have to say the crust was a challenge. It kept breaking and sticking to everything. I kept all my ingredients very cold like a real pie crust. After baking the crust did not turn out flaky like a real whole flour crust would. Slightly disappointed.
0
0
Reply
    • Hi Wendy - We asked Pamela for her input: "This is really pie dough made into a hand held pie. If the dough was sticky, you probably need to add a bit more flour, but not too much or it will be too stiff. I do not refrigerate before rolling out. Works the easiest between plastic wrap (or parchment). You have to roll out the dough quickly but not over work the dough to keep the cold butter in solid pockets. If you work slow, I would stick in the freezer for 15 minutes after rolling out, then pull out and add the filling, fold over the dough and crimp edges. Bake." I hope this helps! Denise, Customer Service
      Reply
      0
      0
Show more comments (-4) Hide comments

4 Item(s)

What kind of abuse are you reporting?
    Please, wait...