Sunday, July 18, 2010

Blueberry Turnovers > getting kicked in the pants

The other day I was fortunate enough to spend my evening picking pounds of free blueberries. I've been making a lot of things with them since, but mostly just eating them by the handful. then, yesterday, I saw a picture of some blueberry turnovers and felt obligated to make them myself. They're just so damn good looking. The way the blueberry filling oozes out is a beautiful thing.

You will need:
2 1/4 cups of whole wheat pastry flour
3/4 cups butter or shortening
1 tsp salt
5 Tbs cold water
2 heaping cups of blueberries
2 Tbs cornstarch
2 Tbs honey
lemon zest to taste (1+ tsp)
1/2 tsp vanilla extract
1 egg beaten w/ 2 tsp water
sugar for toping

For the filling: mix the cornstarch, honey, and lemon zest together. Then, blend in the blueberries and vanilla extract. Feel free to smash a few berries.
For the crust: mix the salt and flour together. Add the cold water. Cut in the butter with two knives or a pastry knife until the pieces are small pellets.

Preheat the over to 400. Place half the crust batter and place it between wax paper. Roll that shit out. I couldn't find anything to roll it with and ended using a frozen pint glass from the freezer. This ended up being a great substitute since it kept it cold. Spread it real thin and cut it into 4 squares. Place a big spoonful in each and then fold them over into triangles. Pinch the edges with forks. Brush each with an egg wash and sprinkle with sugar. Cut lines on the surface for ooze ventilation and throw em in on a greased cooking sheet. Mine baked in about 14 minutes.

1 comment:

  1. Jared! ORCC VISTA friend. I can't wait to try this recipe.