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Tuesday, July 8, 2008

TWD: Blueberry Turnovers


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I have mentioned here before that I am not a baked fruit lover. That said, there are a few I will eat in small quantities. Blueberries, while never cheap (around here or really most anywhere it seems) are one that I generally like in muffins, pancakes, etc.

I debated all week whether or not I was going to make this recipe - really just because of the vast quantites of blueberries it was going to take to make the Double-Crusted Blueberry Pie (as chosen by Amy of South in Your Mouth - where you will find the recipe.)

My solution that I finally settled on wasn't so much in the ingredients (though I fiddled a tiny bit by using brown sugar in the filling) as in the method. I wasn't sure if it was going to work exactly right, but since I had absolutely no use for a full pie (and no one to give it to this week) I decided that attempting to turn these in to turnovers was my best bet. It made four turnovers, which was totally manageable for our house.

So, here you have a half recipe of filling with a single crust portion of dough. I simply rolled the dough into about an 1/8-inch thick (and approximately 12x12-inch square), trimmed the edges and cut that into four squares. Since I "overtoasted" (aka, blackened) my breadcrumbs by forgetting them in the oven while preheating (yeah, I'm really aware like that), and since I didn't have anymore bread, I just used one crumbled Ritz butter cracker per square. I then topped the cracker crumbs with about 1/8 cup (a large spoonful) of filling. I egg washed two sides and folded the top down to make the triangles and sealed the edges with a fork. All that was left to do was the egg wash and a couple of venting slits on the crust. I sprinkled the turnovers liberally with raw sugar and baked them til golden in a 400 degree F oven for about 22 minutes. Then I just took them out on the baking sheet and let them cool for a few minutes before I let them sit on a cooling rack.


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I thought they tasted wonderful and the "crust-to-filling" ratio was much more in line for me as a turnover. Other bonuses - you could also freeze them quite easily for later baking. Also, I have actually made a lot of pies (and eaten even more having waited tables in two restaurants over the years who's specialty was - you guessed it - pie) - my point? Dorie's crust is probably the most flaky I've ever made and eaten. I was really impressed with it. I actually ended up making it by hand because my food processor wouldn't fit the full double crust amount. Since I only ended up using half the dough, I'm still deciding what to do with the other half in the fridge.

Don't forget to check out the Tuesdays with Dorie blogroll to see all the other amazing blueberry pie flaky sweet goodness this week!

Oh, and, if by chance you still don't have your copy of this amazing book - really - you should get one now!

47 comments:

Madam Chow said...

I love this idea - the turnovers are mouth-watering. And as for the other half of dough . . . CHERRY turnovers!

bakersbakery said...

The turnovers look delicious!
P.S. Any time you need to give away a pie, I'm your gal! ;-)

rainbowbrown said...

What a beautiful way to deal with half the recipe. Just wonderful.

ostwestwind said...

Wow, great result the turnovers. Here fresh blueberries are expensive as gold ;-)

Ulrike from K├╝chenlatein

Anne said...

They look so great! I always love smaller versions. Nice job-

kim said...

great idea with the turnovers! they look so delicious. glad you liked the recipe! :)

nancysrecipes said...

What a great idea ~ they look wonderful. Love your photos!

Engineer Baker said...

Great sub with the Ritz crackers - I burn things doing that all the time. Beautiful turnovers.

Erin said...

Those turnovers look amazing! I am not a huge fan of baked fruit dessert either, but I could make an exception for this. I think I'll try the turnover idea next time. Your pictures are beautiful!

Bumblebutton said...

Turnovers are so clever! Nice job!

Melissa said...

what a great idea!!! these look SO good. I love turnovers!!!! mmmmm

Mary Ann said...

Those actually look better to me than the pie. What a great idea!

Sharon said...

Great idea. I was able to buy a 5lb bag of frozen berries for under $10, so I made the pie.... after pouring the berries in I realized I could have used a little more berries.

Kayte said...

Yep...more turnovers, that's what you should make...I bet you would have no problem getting takers on those. Beautiful job, and what a fun idea! Thanks for sharing.

Annemarie said...

Your turnovers look amazing!

Susie Homemaker said...

i have company coming - and your idea of turnovers might fit the breakfast bill for me!! thanks!

Tammy said...

oooh - they look good!

Christine said...

Your turnovers look wonderful! Always like how you think outside the box!

Prudy said...

The Ritz cracker was a brilliant substitution. It probably balanced the sweet filling with a pinch of extra salt. They look adorable. I've got to get back to making half batches!

steph- whisk/spoon said...

turnovers were a fantastic idea--they look delicious!

Beth G. said...

ooooh, the turnover was a GREAT idea! They look DELICIOUS!

Linda said...

Love your hand pies...perfect individual servings!

Lynnylu said...

Your turnovers look wonderful. The Ritz cracker substitution was brilliant.

LyB said...

I wish I'd though of turnovers, such a great idea! And the brown sugar in the filling sounds great too. :)

StickyGooeyCreamyChewy said...

Turnovers are a great idea! They look beautiful too! Well done!

AutumnRose said...

yum! they look so good :) very creative!

Jenny said...

Turnovers are great, another way to have a nice crust/filling ratio. Yours look great!

Pamela said...

Those little pies look better than anything Hostess could ever put out! They look fabulous. Great job!

Jules Someone said...

Nice turnovers! They look delicious! BTW, thanks for the tip on the honey peach ice cream. It's for dessert tonight!

Mara said...

what a fun variation...i love blueberry baked anything. my pie wasn't so fab, i should have taken a page from YOUR book!

Mara said...
This comment has been removed by the author.
mimi said...

for someone who is not a baked fruit lover, these turnovers look fantastic!! love that gorgeous golden crust!

Manggy said...

Y.. Y.. You're not a baked fruit fan?! Nooooooooooo! :P Well, if you have any more of your turnovers to give away, look no farther than this hungry lad :)

karen said...

glad you ended up liking it even though you're not really a baked fruit lover. the turnovers were such a great idea.

Jaime said...

i love how you adapted the recipe to make turnovers! great idea :)

Carol Peterman said...

Um, I have an idea for that extra pie dough in your fridge...More turnovers! They look great.

bakingwiththeboys said...

Turnovers! What a great idea. My thighs would have preferred those.

Teanna said...

Turnovers! You have totally inspired me! Those are gorgeous!

The DeLadurantey Sisters said...

Nice variation, I really think they are cute............

Hannah

Jayne said...

The turnovers look great - I think I'll try that with the next batch of blueberries...

Mevrouw Cupcake said...

I think most of us were impressed with the pie crust, it's just so amazing! I think your hand pies look perfect, and I'd love to have one right this minute!

Shari said...

You are always so creative! Love checking it to see what you've been up to! Great turnovers!
Shari@Whisk: a food blog

Aran said...

great interpretation Holly!

The Queen of Quite a Lot said...

Your turnovers look wonderful! Great job!

kamailesfood said...

Your turnovers look scrumptiously delicious! I can just imagine biting into the flaky pastry and juicy berries. Yum!

Jess said...

I love the turnovers - portable and delicious! Nice job.

likesprinkles said...

What a great idea! They look fabulous!

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