These Lemon Blueberry Turnovers are a quick and easy hand pie! Filled with lemon curd and fresh blueberries! Perfect hand held dessert!
Some of my all time favorite turnovers are either made with puff pastry or a homemade pie crust! These easy lemon blueberry turnovers are made with the pie crust!
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What is the difference between a turnover and a hand pie?
From doing a quick Google search it seems like nowadays they are interchangeable! Normally I make my turnovers with puff pastry, but at some point I switched to a homemade pie crust because it’s cheaper to make!
Puff pastry can be very costly, which I am not always against, but when wanting to make these easy hand held desserts, homemade pie crust is the way to go!
HOW TO MAKE LEMON BLUEBERRY TURNOVERS
INGREDIENTS:
- Homemade Crust: Don’t skimp on the homemade crust. If you use store bought the result will definitely be off so take the time and make your crust. I have decided I just don’t like store bought crust! This crust is made with just a few simple ingredients of butter, flour, and cold water.
- Lemon Curd: Homemade Lemon Curd is the way to go in my opinion due to how much it cost to buy lemon curd. If you find a cheaper one, then by all means buy it!
- Fresh Blueberries: Use fresh blueberries! I haven’t tried frozen before with these turnovers.
- Icing or Glaze: This consist of a mixture of powdered sugar and milk. You can make it super thick or thin, depending on your preference.
DIRECTIONS:
- Preheat oven to 375 degrees F. Line baking sheet with silicone mat or parchment paper. Set aside.
- In mixer add flour and butter. Using the blade attachment, mix until butter and flour are crumbled together.
- Slowly add in ice water until ball of dough forms
- Wrap in plastic wrap and refrigerate for 15 minutes.
- When dough has chilled, roll out onto a floured surface into a thin round circle.
- Using a large round cookie (4 inches) cutter, make 6 circles.
- Place on a baking sheet.
- Add ½ to 1 teaspoon lemon curd to the center of each circle.
- Top with 3-5 blueberries (will depend on size of blueberry)
- Fold dough over from one side to another. Press edges with a fork.
- In a small bowl whisk together egg and water.
- Brush egg wash to the tops of each turnover.
- Bake at 375 for 15-20 minutes or until golden brown. Cool for 5-10 minutes.
- Mix together powdered sugar and milk. Drizzle icing over cooled turnovers.
- Serve and ENJOY!
NOTES & STORAGE:
- HOMEMADE CRUST: Don’t skimp on the homemade crust. If you use store bought the result will definitely be off so take the time and make your crust. I have decided I just don’t like store bought crust! This crust is made with just a few simple ingredients of butter, flour, and cold water.
- Make sure you refrigerate your dough, it’s worth it in the end.
- THE FILLING: Use only a tablespoon of filling for larger turnovers and a teaspoon for smaller ones.
- COOKIE CUTTERS: I used two different sizes when it came to cookie cutters. I felt like the bigger one made it easier to work with the turnover!
No! You do not need a food processor to make these turnovers. Using a mixer works just as good. You can also make it by hand using a pastry cutter.
Yes! Chilling the dough is an important step to make sure the dough doesn’t tear or shrink while baking. Also it handles better when it’s chilled.
You can serve these warm or cold!
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**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products that I love! Thank you for supporting The Bitter Side of Sweet! See my disclosure policy for more info**
Lemon Blueberry Turnovers
Equipment
Ingredients
- FOR THE DOUGH:
- 1 1/2 cups all purpose flour
- 4 tablespoons cold butter cubed
- 6-7 tablespoons ice cold water
- ½ cup lemon curd
- 1 pint blueberries washed
- Egg wash 1 egg + 1 teaspoon water
- To make the icing:
- ½ cup powdered sugar
- 1 tablespoon milk
Instructions
- Preheat oven to 375 degrees F. Line baking sheet with silicone mat or parchment paper. Set aside.
- In a mixer add flour and butter. Using the blade attachment, mix until butter and flour are crumbled together.
- Slowly add in ice water until dough forms a ball.
- Shape into a disk. Wrap in plastic wrap and refrigerate for 15 minutes.
- When dough has chilled, roll out onto a floured surface into a thin round circle.
- Using a large round cookie (4 inches)Â cutter, make 6 circles.
- Place on a baking sheet.
- Add ½ to 1 teaspoon lemon curd to the center of each circle.
- Top with 3-5 blueberries (will depend on size of blueberry)
- Fold dough over from one side to another. Press edges with a fork.
- In a small bowl whisk together egg and water.
- Brush egg wash to the tops of each turnover.
- Bake at 375 for 15-20 minutes or until golden brown. Cool for 5-10 minutes.
- Mix together powdered sugar and milk. Drizzle icing over cooled turnovers.
- Serve and ENJOY!
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