Blueberry Turnovers

Blueberry Turnovers. Photo © Molly Watson
  • 90 mins
  • Prep: 40 mins,
  • Cook: 50 mins
  • Yield: 6 turnovers (6 servings)
Ratings (4)

Blueberry Turnovers are an easy – and delicious! – way to enjoy fresh summer blueberries. Are blueberries not in season where you are? Know that frozen berries work nicely here, too. No need to defrost them first, just mix them up and get baking.

Serve turnovers with ice cream or simply a cup of coffee.

What You'll Need

How to Make It

  1. If making the dough, prepare the pie crust recipe. Divide the dough into 6 pieces and pat each one into a 1/2-inch-thick disk. Wrap in plastic and chill for at least an hour and up to 2 days.
  2. Preheat an oven to 350°F. In a large bowl combine the blueberries, sugar, and flour. Use your hands to toss the mixture until the juice from the blueberries combines with the sugar and flour to make a sand-like mixture coating the blueberries. Set the sweetened fruit mixture aside.
  1. On a lightly floured surface, roll out the dough disks into 6-inch circles. Or, lay out prepared pie dough or puff pastry and cut into 6-inch circles.
  2. Put 1/6 of the filling on one side of each circle. Working with one about-to-be-turnover at a time, fold the dough over to cover the fruit to make a half-circle or half-moon shape, crimp the edges to seal it (juices are likely to leak out anyway, but it's best to minimize this as much as you can). Repeat with the remaining fruit-topped disks of dough.
  3. For easier clean-up, line a baking sheet with parchment paper. Place the turnovers on the baking sheet. Slash a few vents in their tops to let steam escape. Bake until the fruit is bubbling and the crust is browned, about 50 minutes.
  4. Remove from the oven and let sit about 5 minutes. Then, use a spatula to transfer the turnovers to a cooling rack. Let cool to warm room temperature before eating (that fruit inside will be hot and you don't want anyone to burn their mouths!).


  • Add 1/4 teaspoon ground cinnamon along with the sugar and flour
  • Use 1/4 teaspoon ground cardamom in the berry mix for an unexpected twist on the more expected cinnamon flavor
  • Switch out the berries—raspberries work nicely here, or mixing in up about half and half blueberries and blackberries is fun. Note that strawberries, which are much juicier, won't work without adjusting the filling.
  • Stir in 1 teaspoon of lemon zest and a squirt of lemon juice
  • Use brown sugar instead of granulated sugar