Blueberry-Blackberry Turnovers

I’m leaving for Copenhagen on Friday! WHAAA!! Yes, I’ll be there for a whole seven days to eat my way through a city I’ve never been to. I’ve always dreamed of going. My dad actually worked in Scandinavia for a big part of my childhood so each time he’d return, he’d have stories about the people, the food, the culture, the politics. It’s a bit of a dream that I’m going and sort of still can’t believe it.

I knew that before I left, I had to make these. They’ve been on my to-make list ever since the Bon Appetit came in the mail and I spotted my homie Nicole Rucker’s spread in there. It’s seriously one of the prettiest I’ve seen. So white and clean with beautiful pops of purples and blues.

These turnovers stood out to me because I glaze looked so drippy and delicious and when I peeped the recipe, I was super stoked at the ingredient list.

This is the first time I’ve tried the vinegar/syrup added to pie crust before, which I had seen a few times, but never attempted. I’m into it! It’s dope!

These are perfect for a picnic scenario, when making a gigantic pie might make a mess…or worse, people are too scared to start eating it. Does this ever happen to you? People are kinda shy to be the first one to take a slice of something. As a person who usually has made it, I’m generally inside screaming JUST EAT IT.

I always love the person who is like I’m gonna take a slice even tho no one is. I’m always like yes, GO YOU!

With turnovers this will never be the issue. If anything, they’ll be mad there aren’t more.

ALSO, Copenhagen recommendations. AND GO….!

Recipe by Nicole Rucker for Bon Appetit

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Blueberry-Blackberry Turnovers

Author: Adrianna Adarme

Prep Time: 25 mins

Cook Time: 45 mins

Total Time: 1 hr 5 mins

Serving Size: 12 TURNOVERS

Ingredients

Pie Crust:

• 1/4 cup sugar
• 1 tablespoon apple cider vinegar
• 2 tablespoons hot water
• 3 1/2 cups all-purpose flour
• 1 1/4 cups 2 1/2 sticks chilled unsalted butter, cut into 1-inch pieces
• 3/4 teaspoon kosher salt

Filling:

• ¾ cup fresh or frozen, thawed blueberries
• ¾ cup fresh or frozen, thawed halved blackberries
• 3 tablespoons white granulated sugar
• 2 teaspoons finely grated peeled ginger
• 2 teaspoons fresh lime juice
• 1/4 teaspoon kosher salt
• 2 tablespoons all-purpose flour plus more for surface
• 1 large egg beaten to blend
• ¼ cup heavy cream

Glaze:

• 1½ cups powdered sugar sifted
• 1 teaspoon pure vanilla extract
• ¼ teaspoon salt

Instructions

• To make the pie crust: To a 2-cup liquid measuring cup, whisk together the sugar, vinegar and 2 tablespoons of hot water until the sugar dissolves. Whisk in 1/3 cup ice water and stir to melt ice; chill in freezer until very cold, about 10 minutes (do not let it freeze).

• In a medium bowl, add the flour and salt; whisk. Using a box grater, grate the butter atop the flour. Break up the butter until it resembles pea-sized balls. Transfer to the freezer to chill for 5 minutes.
• Create a well in the center, and pour in about 3/4 of the sugar/water mixture. Stir to combine. Using your fingers, smash the butter into the flour. Continue stirring until a large mass forms, adding more water, if needed.
• Dump onto your work surface and knead a good 5 to 7 times until it becomes a disk. Cut the disk in two, shaping it into a round and flattening it; wrap each one and transfer to the fridge for at least 2 hours, ideally overnight.
• To make the filling: Preheat oven to 350°F. In a medium bowl, add the blueberries, blackberries, sugar, ginger, lime juice, salt, and 2 tablespoons of flour. Toss everything together.
• 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 15x10" 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 (do your best! I didn't do a flawless job with this and it all worked out!). Brush edges with egg mixture, then mound about 2 teaspoons of blueberry filling in 1 corner of 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.
• To make the glaze: In a medium bowl, add the powdered sugar, vanilla and salt. While whisking, add a warm tablespoon of water at a time, until the glaze is thick and smooth.
• Dip each turnover in the glaze and transfer them to a wire rack with a piece of parchment underneath until set.

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