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Blueberry-Blackberry Turnovers

Prep Time25 mins
Cook Time45 mins
Total Time1 hr 5 mins
Servings: 12 TURNOVERS


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


  • 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


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


  • 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.