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Make these glazed blueberry blackberry turnovers for an afternoon treat or special dessert. You can use my pie crust shortcut or make your own! Yum!

Blueberry Blackberry Turnovers

  • Author: Nicole Rucker, Bon Appetite
  • Prep Time: 20 min
  • Cook Time: 35 min
  • Total Time: 55 minutes
  • Yield: 6-8
  • Category: Dessert
  • Method: Baking

Ingredients

Turnovers

  • ¾ cup fresh (or frozen, thawed) blueberries
  • ¾ cup fresh (or frozen, thawed) halved blackberries
  • 3 tablespoons sugar
  • 2 teaspoons finely grated peeled ginger
  • 2 teaspoons fresh lime juice
  • ¼ teaspoon kosher salt
  • 2 tablespoons all-purpose flour, plus more for surface
  • 1 large egg, beaten to blend
  • ¼ cup heavy cream
  • 1 disk All-Purpose Pie Dough or 1 Box Pillsbury Pie Crust (refrigerator section in supermarket)

Glaze and Assembly

  • 1½ cups powdered sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • warm water

Instructions

Turnovers

  • Preheat oven to 350°.
  • Toss blueberries, blackberries, sugar, ginger, lime juice, salt, and 2 Tbsp. flour in a medium bowl to combine.
  • Beat egg and heavy cream in a small bowl until no streaks remain.
  • Roll out pie dough on a lightly floured work surface to a 15×10″ rectangle. Cut a thin border around dough to square off edges. Cut dough in half lengthwise and then in thirds crosswise to form six 5″ squares.
  • With a Pastry Brush, brush edges with egg mixture, then mound about ¼ cup blueberry filling in middle  each square.
  • Working with 1 square at a time, fold corner opposite filling up and over to create a triangle; press edges with a fork to seal.
  • Place on a parchment-lined baking sheet and brush with remaining egg mixture.
  • Cut about a 1″-long slit in the center of each turnover.
  • Bake until pastry is golden brown and juices run from slits, 35–45 minutes.
  • Let cool on baking sheet until slightly warm.

Glaze and Assembly

  • Whisk powdered sugar, vanilla, and salt in large wide bowl. Whisking constantly, add warm water a tablespoonful at a time until glaze is thick and smooth and falls off the whisk in a slowly dissolving ribbon (it should look like sweetened condensed milk).
  • Working one at a time, dip top sides of slightly warm turnovers into glaze, letting excess drip back into bowl.
  • Transfer to a wire rack (set on parchment paper to collect drips) and let sit until turnovers are cool and glaze is set, about 30 minutes.

Notes

Shortcut: I used Pillsbury Pie Crust from the refrigerator section.  It comes with 2 pie crusts that are already rolled out in a circle – so I cut off the sides to form a square.  Then cut the square in 4 even square pieces.  I used both pie crusts to make 8 turnovers.


Nutrition

  • Serving Size: 6
  • Calories: 540
  • Sugar: 43g
  • Sodium: 300mg
  • Fat: 24g
  • Saturated Fat: 15g
  • Carbohydrates: 76g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 95mg

Keywords: Blueberry, blackberry, Glazed, Turnover, Fruit

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