Blueberry Turnovers with Vanilla Icing

Blueberry turnovers made with flaky homemade all butter pie dough, juicy blueberry pie filling and sweet vanilla icing.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

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Prep Time 45

Cook Time 1

Total Time 1 45

Course Breakfast, Dessert

Cuisine American

Servings8 pies

In a saucepan, combine all the blueberry filling ingredients.
Over low heat, slowly warm the mixture up to the thaw the blueberries.
Once the mixture starts to get liquidy, turn the heat to medium. Stirring constantly, cook the filling until it bubbles and thickens, then remove from the heat.
Scrape the filling into a bowl and refrigerate until needed to assemble the pies.

Make 1 recipe All Butter Pie Dough (enough for 2 pie crusts).
Wrap the dough in plastic wrap and refrigerate for 20 minutes, before rolling out and assembling the pies.

Line a large baking sheet (or two 13x18 inch baking sheets) with parchment paper.
Working with half the dough at a time, on a floured surface, roll the dough out thinly, to about 1/8 inch thick. Trim the edges so you have a 12x12 inch square of dough.
Cut the dough into 4ths, so you have four 6x6 inch squares.
Divide half the blueberry filling between the four squares, spooning it into the middle of each square.
Use a pastry brush to lightly brush the edges of the dough with water, then fold the dough diagonally, to form a triangle with the filling inside.
Use a fork dipped in flour to press together the edges, and prick several holes on top.
Repeat with the other half of the dough and filling.
Arrange the turnovers on the baking sheet, spaced several inches apart. Set in the refrigerator to chill for 20 minutes will you preheat the oven.

Preheat the oven to 375 F, and position a rack in the center of the oven (or in the upper and lower thirds of the oven, if using two pans).
Bake the pies for about 40-45 minutes, rotating the pans halfway through, until the edges are golden brown and the pastry is baked through and crisp.
Let cool for several minutes while you make the icing.

In a bowl, stir together the powdered sugar, vanilla and milk, until smooth. Drizzle the icing over the hot turnovers. It will set within a few minutes.
For less icing, make half the icing recipe, using slightly more milk for a thinner, more drizzly consistency.

Store leftover turnovers loosely covered at room temperature for up to 1-2 days.

Keyword Blueberry, Hand Pie, High Altitude, Mini Pie, Pie, Turnovers