Lemon Blueberry Turnovers

These Lemon Blueberry Turnovers are a quick and easy hand pie! Filled with lemon curd and fresh blueberries! Perfect hand held dessert!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 329kcal

Author Nancy Piran

Preheat oven to 375 degrees F. Line baking sheet with silicone mat or parchment paper. Set aside.
In a mixer add flour and butter. Using the blade attachment, mix until butter and flour are crumbled together.
1 1/2 cups all purpose flour, 4 tablespoons unsalted butter
Slowly add in ice water until dough forms a ball.
6-7 tablespoons ice cold water
Shape into a disk. Wrap in plastic wrap and refrigerate for 15 minutes.
When dough has chilled, roll out onto a floured surface into a thin round circle.
Using a large round cookie (4 inches) cutter, make 6 circles.
Place on a baking sheet.
Add ½ to 1 teaspoon lemon curd to the center of each circle.
½ cup lemon curd
Top with 3-5 blueberries (will depend on size of blueberry)
1 pint blueberries
Fold dough over from one side to another. Press edges with a fork.
In a small bowl whisk together egg and water.
Egg wash
Brush egg wash to the tops of each turnover.
Bake at 375 for 15-20 minutes or until golden brown. Cool for 5-10 minutes.
Mix together powdered sugar and milk. Drizzle icing over cooled turnovers.
½ cup powdered sugar, 1 tablespoon milk
Serve and ENJOY!