Blueberry Raspberry Turnovers Recipe

Blueberry Raspberry Hand Pies Recipe

yields: 24 small hand pies

Ingredients:

  • 2 cups blueberries, rinsed
  • 1 cup raspberries, rinsed
  • ¼ cup sugar
  • 2 tbsp cornstarch
  • 2 pinches salt
  • 3 refrigerated pie crusts

Blueberry Raspberry Turnovers Recipe - Ingredients

Preparation:

Step 1: Preheat oven to 375 degrees. Line a baking sheet with parchment paper or spray with cooking oil.

Step 2: In a large bowl, stir together the blueberries, raspberries, sugar, cornstarch and salt. Set aside.

Step 3: Unroll the first pie crust onto a floured board. Cut into 8 wedges.

Blueberry Raspberry Turnovers Recipe - Step 3

Step 4: Spoon the fruit mixture into the center of each dough piece and fold the edges, pressing to seal. Place on the baking sheet. Repeat the full process with the remaining dough and fruit until all has been used.

Blueberry Raspberry Turnovers Recipe - Step 4

Step 5: Using a sharp knife, cut a small slit into the top of each pie.

Blueberry Raspberry Turnovers Recipe - Step 5

Step 6: Bake pies for 25 – 30 minutes, until golden. Let cool slightly before transferring to a serving plate. These can be served hot or cooled.

Blueberry Raspberry Turnovers Recipe - Step 6

Want more fruity dessert ideas?

Find more recipes from Sarah Caron at Sarah’s Cucina Bella.

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