Blueberry Turnovers

With blueberries at their peak, I decided it was high time I made a baked good with them as the star! I've never made a turnover before, so this was a great way to use them.

This was a great and simple recipe. It's like a little hand held blueberry pie which is perfect for outdoor entertaining during the summer time. The only thing I wish was that the filling stayed inside the pastry better so there would be more of the filling. I tried everything to seal shut the edges, but to no avail. A little always bubbled through. But all in all this was a perfect little summer time dessert that was deliciously sweet with a flaky and buttery crust.

Ingredients
Source: Martha Stewart

FOR THE DOUGH

• 2 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 cup (2 sticks) cold unsalted butter, cut into pieces
• 4 to 8 tablespoons ice water
  
  FOR THE FILLING
• 2 cups mixed fresh berries, such as blueberries, raspberries, strawberries (quartered lengthwise), and blackberries (halved if large) (I just used blueberries)
  
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• Juice of 1/2 lemon, about 4 teaspoons
• Eggwash (1 egg beaten with 1 tablespoon water)
• Sanding sugar or granulated sugar to garnish , optional
  
  Directions
  Prepare dough: In a food processor, combine flour, salt, and sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining. Sprinkle with 4 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if necessary, add up to 4 tablespoons more ice water, 1 tablespoon at a time). To help ensure a flaky crust, do not overprocess. (I don't use a food processor for my dough...I just do it in a bowl with a hand held pastry blender)
  
  Transfer half of the dough (still crumbly) onto a piece of plastic wrap. Form into a square 3/4 inch thick; wrap tightly in plastic. Repeat with the other half. Refrigerate until firm, at least 1 hour (and up to 3 days).
  
  Prepare filling: In a medium bowl, toss together berries, granulated sugar, cornstarch, and lemon juice.
  
  Preheat the oven to 425. On a lightly floured surface, roll first disk out to an 8-by-12-inch rectangle. Cut into six 4-inch squares. Spoon berry mixture into the center of each square. Brush 2 opposite sides of each square with egg wash and fold into triangles. Crimp edges to seal. Transfer to a parchment paper-lined baking sheet. Repeat with second dough.
  
  Brush tops with eggwash. Sprinkle with sugar if desired and make a 1/2 inch incision to create a steam vent in the middle of each of triangle. Bake until golden brown and crisp, 20 to 25 minutes, rotating sheet pan halfway through.