gregbooras
Moderator
I thought about making a pie after reading one of Super Dave's posts, but these are a good size for snacks. You can adjust the sugar to suit your taste and this will work with others berries and fruit.
* Note these freeze and reheat well.
BLACKBERRY TURNOVERS
3 cups blackberries (12 oz. fresh)
3 T sugar
3 T brown sugar
1 t lemon juice
2 T corn starch
2 ready to bake rolled pie crusts (cut each pie shell into four parts)
1 large egg with 1 tablespoon water, lightly beaten
Sugar and cinnamon mix (topping)
Preheat oven to 400°F.
In a bowl, combine sugar, lemon juice and blackberries, mix well (allow the berries to sit for 30-60 minutes, stirring every 5 minutes or so.
Next roll out your pie crusts on parchment paper and with a 4.5” bowl cut 4 pie crusts out of each shell. Take the remaining dough roll it out and cut an additional 4 pie crust (total of 12).
Add in the cornstarch to the berries, mix well, then strain the berries to remove excess juice.
Spoon the berry mixture into the pie crusts, with your finger wet the edges of the crust fold over and then seal with a fork. Prick the center of each of the shells with the fork, brush each with egg white and then sprinkle cinnamon mixed with sugar.
Bake on a cookie sheet lined with a sheet of parchment paper for 15-20 minutes until golden brown.
Greg
* Note these freeze and reheat well.
BLACKBERRY TURNOVERS
3 cups blackberries (12 oz. fresh)
3 T sugar
3 T brown sugar
1 t lemon juice
2 T corn starch
2 ready to bake rolled pie crusts (cut each pie shell into four parts)
1 large egg with 1 tablespoon water, lightly beaten
Sugar and cinnamon mix (topping)
Preheat oven to 400°F.
In a bowl, combine sugar, lemon juice and blackberries, mix well (allow the berries to sit for 30-60 minutes, stirring every 5 minutes or so.
Next roll out your pie crusts on parchment paper and with a 4.5” bowl cut 4 pie crusts out of each shell. Take the remaining dough roll it out and cut an additional 4 pie crust (total of 12).
Add in the cornstarch to the berries, mix well, then strain the berries to remove excess juice.
Spoon the berry mixture into the pie crusts, with your finger wet the edges of the crust fold over and then seal with a fork. Prick the center of each of the shells with the fork, brush each with egg white and then sprinkle cinnamon mixed with sugar.
Bake on a cookie sheet lined with a sheet of parchment paper for 15-20 minutes until golden brown.
Greg
