Blueberry Turnovers

Baking at home is great fun. It fills the house with wonderful fragrances and is such a satisfying skill. Fruit turnovers are an easy food to bake. To me fruit turnovers are basically individual sized pies; crust on the outside and fruit on the inside. Turnovers can be made ahead of time to make a great portable breakfast for busy mornings.

First I washed and drained the fresh blueberries which measured about 2 cups. I added them to a mixing bowl. To the blueberries I added 1/2 cup of sugar, 1/3 cup of all-purpose flour, 1/4 teaspoon of finely shredded lemon peel, dash of salt, and 1 teaspoons of lemon juice.

Next I used half of the recipe of making a homemade pie crust The Texas Pioneer Woman Homemade Pie Crust. Half of the pie crust recipe will make 4 turnovers. Roll out the pie crust into a rectangular shape.
Place a portion of the blueberries on each square of pastry. Dot with butter.

Brush one end of the pastry with water to help seal the edge.
Fold squares into turnover shapes. Seal the edges with a fork so that the juices do not run out.
Cut a vent in the top of each turnover with a knife. Bake on a cookie sheet at 350°F until well browned.
Brush turnovers with butter, if desired.


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