Flaky Blueberry Turnovers (Made with Buttery Pie Pastry)

The weather is starting to turn colder and the days are growing shorter, that cozy, quiet shift that always pulls me back into the kitchen. After a summer filled with all kinds of pastry baking, it only seems fitting to roll into fall with these homemade blueberry turnovers (made with wild local blueberries, of course and homemade pastry!).

Unlike the usual phyllo style turnovers, these are wrapped in rich, buttery pie pastry that bakes up golden and crisp. They’re basically cozy blueberry hand pies (similar to my heart hand pies ), golden pockets filled with thick, jammy berries and topped with a sweet drizzle of icing that melts into all the flaky layers. They’re the kind of treat you’ll find yourself reaching for again and again. Honestly, I’m glad the recipe only makes 12, because I could easily eat my way through the whole batch! Sweet, buttery, flaky and seriously addictive — these are everything a homemade blueberry turnover should be.

Ingredients

• Fresh blueberries
• All-purpose flour
• Granulated sugar
• Icing sugar
• Unsalted butter
• Full milk (whole Milk)
• Ground cinnamon
• Water
• Cornstarch
• Salt

Variations

1. Use a different fruit: Not a blueberry fan or just want to mix things up? Swap the blueberries for raspberries, strawberries, peaches, cherries. Just follow the same method to make your filling but swap the fruit.
2. Use store bought puff pastry: Store bought puff pastry dough is buttery, flaky, and super convenient. Some brands bake up extra crisp and airy, while others lean a little softer and tender. No matter the type, using it straight from the fridge (not frozen solid) gives the best puff and golden colour.
3. Add a cream cheese Icing: For a rich, tangy twist, beat together 1 cup icing sugar, sifted, 4 tablespoons cream cheese at room temperature, 2 tablespoons unsalted butter at room temperature and 2 teaspoons milk. Spread a layer over the top of each turnover.
4. Make it lemon blueberry: Add a bright citrus twist by stirring 1–2 teaspoons of lemon zest and 1 tablespoon of fresh lemon juice into the blueberry filling as it cooks. For the glaze, swap the water for fresh lemon juice, or use a mix of both to get your perfect balance of sweetness and tang. It’s a simple way to add a fresh, zippy flavour that pairs beautifully with the berries and buttery pastry.

Alie’s Baking Tips

Flaky Blueberry Turnovers (Made with Buttery Pie Pastry)

1. Make ahead for an easier baking day: Both the pastry and blueberry filling can be made ahead of time.  The recipe will go much faster if you make them both the day ahead.  Then the next day you can easily put everything together.
2. Thicker filling means fewer leaks: The thicker you make your blueberry filling the better! This will help keep the filling inside the turnover pockets. If the filling is too runny, it will just burst out while baking and you’ll be left without any filling. Don’t forget your filling will also thicken once it’s cooled.
3. Cold pastry is happy pastry: The colder you keep your pastry the better! Make sure to follow the recipe and let your pastry rest in the refrigerator for both steps.
4. Wild blueberries pack more into every bite: I recommend using wild blueberries if you can find them. They are smaller which means you’ll get a lot more of those blueberries in a turnover pocket compared to those big blueberries.
5. Fresh or frozen — both work: You can use frozen or fresh blueberries, just note that frozen berries will have more liquid, which means they will take a little longer to thicken.

How to organize and prep your kitchen

You’ll never buy a store bought blueberry turnover again! Happy Turnover Baking 🙂

How to Make Blueberry Turnovers with Pie Pastry

Step One: Make your Pie Pastry

In a food processor, combine flour (2 cups), sugar (2 Tbsp) and salt (1/4 tsp). Pulse to mix ingredients. Add cubed butter (1 cup) and pulse into fine crumbs. Add water (1/3 cup) until dough forms a ball or comes together, adding up to 1 tbsp more water if necessary. Flatten into a rectangle; wrap in plastic wrap and refrigerate for 30 minutes or up to 2 days.

Step Two: Make your Blueberry Filling

Meanwhile, make your filling. In a medium saucepan, combine sugar (2 Tbsp), cornstarch (2 tsp) and cinnamon (1/2 tsp); add berries (2 cups) and toss to coat. Cook over medium-high heat, stirring often, until boiling. Turn down heat and simmer over medium-low for 8-10 minutes or until thickened. Transfer to a bowl; cover and refrigerate until cool or for up to 2 days.

Step Three:

On a lightly floured surface, roll out pie dough into a 16 x 12-inch rectangle; using a large sharp knife, trim and cut into twelve four inch squares. Place a heaping tablespoon of the cooled blueberry filling in centre of each square.

Step Four:

Brush pastry edges with a little milk; fold over and seal to make triangles. Place on a lined baking sheet with parchment paper; cover and refrigerate for 20 minutes or freeze for 10 minutes. Meanwhile, preheat the oven to 375˚F.

Step Five:

Brush the tops with milk and bake for 22-25 minutes or until golden brown. Let turnovers cool on wire racks.

Step Seven: Make your Glaze

While turnovers are cooling, make your glaze. Whisk icing sugar (1 cup) with water (1/2 Tbsp) and drizzle over turnovers. Dust with icing sugar once the glaze is set (optional).

Video on How To Make Blueberry Turnovers

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Blueberry Turnovers

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4.7 from 3 reviews

• Author: Alie Romano
• Total Time: 1 hour 55 mins
• Yield: 12 1x

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Description

These turnovers are made with pie pastry instead of phyllo, filled with homemade blueberry sauce and topped with a simple sugar glaze. They will no doubt be the best turnover you’ll ever have!

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Ingredients

Units USM Scale 1x2x3x

Pastry:

• 2 cups all-purpose flour
• 2 Tablespoons granulated sugar
• 1/4 teaspoon salt
• 1 cup unsalted butter, cold and cubed
• 1/3 cup cold water
• 1/4 cup full milk (for brushing turnovers and closing pastry)

Filling:

• 2 cups blueberries, fresh or frozen
• 2 Tablespoons granulated sugar
• 2 teaspoons cornstarch
• 1/2 teaspoon cinnamon

Glaze:

• 1 cup icing sugar, sifted (extra for dusting tops: optional)
• 1–2 Tablespoons of warm water, approx.

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Instructions

1. Make your pastry: In a food processor, combine flour (2 cups), sugar (2 Tbsp) and salt (1/4 tsp). Pulse to mix ingredients.
2. Add cubed butter (1 cup) and pulse into pea size crumbs.
3. Slowly add water (1/3 cup) until the dough forms a ball or comes together; adding up to 1 tbsp more water if necessary.
4. Bring the dough together. Flatten into a rectangle; wrap in plastic and refrigerate for 30 minutes or up to 2 days.
5. Meanwhile, make your blueberry filling: In a medium saucepan, combine blueberries (2 cups), sugar (2 Tbsp), cornstarch (2 tsp) and cinnamon (1/2 tsp), mix together. Cook over medium-high heat, stirring often, until boiling. Turn down the heat down and simmer over medium-low for approx. 8-10 minutes or until thickened. Note: the mixture will thicken as it cools. 
6. Transfer the blueberry filling to a bowl, cover and refrigerate until cool or for up to 2 days.
7. Once the filling is cool and your pastry is ready, it’s time to make the turnover: On a lightly floured surface, roll out pastry into a 16 x 12-inch rectangle; trim and cut into twelve 4-inch squares. See images for reference.
8. Place a heaping tablespoon of the cooled blueberry filling in the centre of each square.
9. Brush pastry edges with a little milk; fold over to make a triangle and press the edges down to seal.
10. Place the turnovers on a lined baking sheet with parchment paper; cover and refrigerate for approx. 20 minutes or freeze for 10 minutes.
11. Meanwhile, preheat the oven to 375˚F.
12. Brush the tops of the turnovers with milk and bake for 22-25 minutes or until golden brown and the bottoms are crisp.
13. Let turnovers cool on a wire rack.
14. Make your glaze: While the turnovers are cooling, make your glaze. In a small bowl, whisk icing sugar (1 cup) with water (1-2 Tbsp). Drizzle the glaze over the cooled turnovers. Dust with icing sugar once the glaze has set.

Notes

Store leftovers in an airtight container for up to 3 days at room temperature or freeze in the freezer for up to 2 months. 

Reheat in a 350˚F preheated oven for approx. 8-10 minutes, you may lose your glaze. Re-dust with icing sugar to freshen up turnovers.  

• Prep Time: 1 hour 30 mins
• Cook Time: 25 mins
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1
• Calories: 287
• Sugar: 17.5g
• Sodium: 163mg
• Fat: 15.7g
• Saturated Fat: 9.8g
• Unsaturated Fat: 0
• Trans Fat: 0
• Carbohydrates: 35.1g
• Fiber: 1.2
• Protein: 2.7g
• Cholesterol: 41mg

This recipe has been adapted from Canadian Living.

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