- 6
Ingredients
- 3/4 cup fresh (or frozen, thawed) blueberries
- 3/4 cup fresh (or frozen, thawed) halved blackberries
- 3 tablespoons sugar
- 2 teaspoons finely grated peeled ginger
- 2 teaspoons fresh lime juice
- 1/4 teaspoon kosher salt
- 2 tablespoons all-purpose flour, plus more for surface
- 1 large egg, beaten to blend
- 1/4 cup heavy cream
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1 disk All-Purpose Pie Dough
- SERVINGS: MAKES ENOUGH FOR TWO 9"–10" SINGLE CRUST PIES OR 12 TURNOVERS
- 1/4 cup sugar
- 1 tablespoon apple cider vinegar
- 3 1/2 cups all-purpose flour
- 1 1/4 cups (2 1/2 sticks) chilled unsalted butter, cut into 1-inch pieces
- 3/4 teaspoon kosher salt
Preparation
Step 1
Preheat oven to 350°.
Pie Dough
Stir sugar, vinegar, and 2 Tbsp. hot water in a small measuring glass to dissolve sugar. Add ⅓ cup ice water and stir to melt ice; chill in freezer until very cold, about 10 minutes (do not let it freeze).
Pulse flour, butter, and salt in a food processor until largest pieces of butter are pea-size. Turn out onto a work surface and, using the heel of your hand, smash butter into flour to flatten. Working quickly, continue smashing butter into flour until mixture is pale yellow and resembles coarse meal. Gather into a mound and make a well in the center. Pour in sugar mixture, using your fingertips to slowly incorporate into flour; work in until only a few dry spots remain. Knead until no dry spots remain and dough holds together when pressed.
Divide dough in half, flatten into disks, and wrap each in plastic. Chill until firm, at least 2 hours.
Do Ahead: Dough can be made 3 days ahead. Keep chilled, or freeze up to 1 month.
Toss blueberries, blackberries, sugar, ginger, lime juice, salt, and 2 Tbsp. flour in a medium bowl to combine.
Beat egg and heavy cream in a small bowl until no streaks remain. Roll out pie dough on a lightly floured work surface to a 15x10" rectangle. Cut a thin border around dough to square off edges. Cut dough in half lengthwise and then in thirds crosswise to form six 5" squares. Brush edges with egg mixture, then mound about ¼ cup blueberry filling in 1 corner of each square. Working with 1 square at a time, fold corner opposite filling up and over to create a triangle; press edges with a fork to seal. Place on a parchment-lined baking sheet and brush with remaining egg mixture. Cut about a 1"-long slit in the center of each turnover. Bake until pastry is golden brown and juices run from slits, 35–45 minutes. Let cool on baking sheet until slightly warm.
Whisk powdered sugar, vanilla, and salt in large wide bowl. Whisking constantly, add warm water a tablespoonful at a time until glaze is thick and smooth and falls off the whisk in a slowly dissolving ribbon (it should look like sweetened condensed milk).
Working one at a time, dip top sides of slightly warm turnovers into glaze, letting excess drip back into bowl. Transfer to a wire rack and let sit until turnovers are cool and glaze is set, about 30 minutes.