Blueberry Turnovers
These turnovers are like mini takeaway pies—the ideal size to slip one or two easily into the lunchbox. They’re made with shortcrust pastry that also contains sour cream for its fat content, which makes the pastry even flakier. Sour cream is also an ingredient of the turnover’s icing, which has an irresistibly tangy taste, a […]
Ingredients
- 2 1/4 cups (340 g) unbleached all-purpose flour
- 1/4 cup (55 g) sugar
- 1/4 tsp salt
- 1 cup (225 g) cold unsalted butter, diced
- 6 tbsp (90 ml) cold sour cream or ice water
- 1 egg, beaten
- 1/4 cup (55 g) sugar
- 4 tsp cornstarch
- 1 1/2 cups (210 g) frozen blueberries
- 1 tbsp (15 ml) lemon juice
- 3/4 cup (100 g) icing sugar
- 3 tbsp (45 ml) sour cream
- 1 tsp (5 ml) lemon juice
Instructions
- In a food processor, blend the flour, sugar and salt. Add the butter and pulse a few times, until it forms pea-sized pieces. Add the sour cream. Pulse just until the dough starts coming together. Remove the dough from the food processor and form into two rectangles with your hands. Cover in plastic wrap and refrigerate for 1 hour.
These turnovers are like mini takeaway pies—the ideal size to slip one or two easily into the lunchbox. They’re made with shortcrust pastry that also contains sour cream for its fat content, which makes the pastry even flakier. Sour cream is also an ingredient of the turnover’s icing, which has an irresistibly tangy taste, a nice contrast with the sweet blueberry filling.