Blueberry Turnovers
Prep time
Cook time
Total time
Perfect pastries w/ homemade pie filling. You'll never buy store bought again.
Recipe type: Dessert
Cuisine: International
Serves: 12
  • 3 cups All purpose flour
  • 1 cup Butter, unsalted
  • 1 teaspoon Salt
  • ½ cup Almond paste (optional)
  • ⅛ cup Powdered sugar
  • ¼ cup cold water (more if needed)
Blueberry Filling
  • 2 cups Blueberries, fresh or frozen
  • ⅓ cup Sugar
  • 3 tablespoons Cornstarch
  • 2 tablespoons water or juice
  • ¼ teaspoon Vanilla or almond extract
  1. In a large bowl combine flour, salt and powdered sugar with a whisk.
  2. Cut butter and almond paste into small pieces and work into flour mixture with a pastry cutter or fingers until it resembles small peas.
  3. Sprinkle a water over mixture, one tablespoon at a time and work through.
  4. Use just enough water until dough sticks together and pulls away from the edge of the bowl.
  5. Do not let the dough get sticky.
  6. Set aside for 20 minutes on counter or fridge.
Blueberry filling
  1. In a small bowl, combine the cornstarch and juice well and set aside.
  2. Pour remaining ingredients into a medium saucepan and set heat to medium.
  3. Once blueberries and sugar begin to warm up, add cornstarch mixture.
  4. Stir constantly until filling thickens significantly but blueberries retain much of their shape.
  5. Set aside and cool completely.
  1. Heat oven to 425 degrees.
  2. Cut dough into two round sections and roll to ⅛th inch on a lightly floured surface.
  3. Using a pastry cutter or knife, cut dough into 4 inch squares.
  4. Create an egg wash with one egg and 2 tablespoons water.
  5. Add two tablespoons to center of cut pastry.
  6. Wipe two conjoining edges with egg wash and fold over opposite side of pastry.
  7. Seal with the tips of your fingers.
  8. Lay pastries on a lightly buttered baking sheet, brush with egg wash.
  9. Cook for 13 minutes.
  10. Cool and sprinkle with powdered sugar.
1. Wrap dough or uncooked pastries tightly in plastic wrap. Seal in a plastic bag and store in freezer for up to two months. Thaw completely when ready to cook. --- ©
Nutrition Information
Serving size: 1
Recipe by The Butter Dish at