Dreamy Blueberry Turnovers

Makes 4 – 5 turnovers

Pie Crust Dough:

2 cups flour

1 teaspoon salt

5+ tablespoons cold water

¾ cup solid shortening

Filling:

4 cups fresh blueberries

¼ cup sugar

¼ cup water

Pinch salt

Another ¼ cup water

1 teaspoon butter

3 tablespoons cornstarch

1 teaspoon lemon juice

Dough: Mix together flour and salt.  Using 2 knives or a pastry cutter, cut in shortening until all flour is blended, forming tiny chunks.  Sprinkle water, one tablespoon at a time, while tossing mixture lightly with a fork.  When dough is just moist enough to form into a ball, divide the ball into two parts for easy handling.  Press down flat.  Flour your rolling surface and the rolling pin.  Roll dough in same direction until ¼-inch thick.  If pin begins to stick to dough, flour again lightly.

Filling: Bring to boil 1½ cups blueberries, sugar and ¼ cup water.  Mix another ¼ cup water with cornstarch and salt.  Add to berry mixture and stir until thickened.  Remove from heat, add butter and lemon juice.  When cool, add rest of fresh blueberries to mixture.

Cut dough into (approximately) 6” circles (large coffee can acts as a good cutter).  Spoon blueberry mixture onto one side of circle.  Fold dough over the mixture and crimp edges together using fork and cold water.  Make two or three small slits in the top of the turnover to allow steam to escape during baking.  Spray cooking sheet lightly with non-stick spray.  Place turnovers on sheet and bake at 350°F on center rack in oven until crust is lightly browned.  Do not over-bake. Cooking time will vary (usually 30 minutes, but keep watching so they don’t get too browned).  Serve warm with vanilla ice cream or fresh whipped cream.

Blueberry Buckle

Batter:

½ cup butter

½ cup sugar

1 egg

2 cups flour

2 teaspoons baking powder

Pinch of salt

½ cup milk

Topping:

½ cup butter

½ cup sugar

½ teaspoon cinnamon

½ cup flour

1 pint fresh blueberries

Batter: Cream together butter and sugar until light and fluffy.  Add egg and beat well.  Sift together flour, baking powder and salt.  Blend with creamed mixture, alternating with the milk.

Topping: Cover batter with fresh blueberries.  Mix together cinnamon, sugar, flour and butter until crumbly.  Sprinkle topping over the blueberries.

Bake at 350°F for about 45 minutes, or until sides and topping are lightly browned.  Be careful not to over-bake.  Serve warm with vanilla ice cream or fresh whipped cream.

Yankee Blueberry Cobbler

Filling:

6 cups fresh blueberries

¼ cup sugar

1 tablespoon cornstarch

Topping:

1½ cups flour

½ stick hard butter

3 tablespoons sugar

1 cup sour cream

1 tsp. baking powder

¼ cup milk

¼ tsp. salt

Extra sugar

Mix together blueberries, ¼ cup sugar and cornstarch.  Spray a rectangular baking dish with no-stick vegetable spray and fold the mixture into the dish.  Set aside.

Mix together the flour, 3 tablespoons sugar, baking powder and salt.  Cut in butter until mixture is crumbly.  Blend the sour cream into the mixture.  If the dough is too sticky, add a little more flour; if the dough is too dry, add a bit of milk (dough should be nicely soft and manageable).

Drop dough by spoonfuls on top of the blueberry filling, creating a dumpling covering.  Brush each dumpling with milk and sprinkle with sugar.

Place the baking dish in 325°F oven.  Bake for approximately 40 minutes or until filling is bubbly and dumplings are lightly browned.  Serve warm with vanilla ice cream or fresh whipped cream.

©2009, KH Adams, Trumbull, CT