Crust:
3/4 cup graham cracker crumbs
1/2 cup peeled almonds, finely ground in a food processor
3 tablespoons unsalted butter, melted and cooled
3 tablespoons sugar
Filling:
3/4 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1/4 cup water
4 cups blueberries
1 tablespoon butter
1 tablespoon lemon juice
Make the crust:
Heat the oven to 350° F. In a bowl, combine the crumbs, almonds, butter and sugar. Press the mixture onto the bottom and sides of a 9-inch pie plate and bake the shell for 10 minutes or until it is browned lightly. Let the shell cool on a rack.
Make the filling:
Combine sugar, cornstarch, and salt in a saucepan. Add water and 2 cups of blueberries. Cook over medium heat, stirring constantly, until the mixture comes to a bowl and is thickened and clear; the mixture will be quite thick. Remove from the heat, and stir in butter and lemon juice. Mix in remaining 2 cups of blueberries and pour into the pie crust. Cool.
Makes one 9-inch pie.
From Dad
2/3 cup sugar
3 cups raspberries or other berries, fresh or frozen
3 tablespoons cornstarch, dissolved in cold water
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 large egg beaten with 1 tablespoons cold water, to seal pastries (optional)
Sour Cream Pastry Dough, chilled
Add the sugar to the berries, tossing to combine. Stir in the cornstarch mixture, vanilla, and cinnamon. Heat the mixture in a saucepan over very low heat, stirring, until the berries soften and fall apart. Cook and stir until the mixture bubbles and thickens. (You can prepare the filling up to several days ahead; cover and refrigerate until use.)
Heat oven to 400°F. Roll the chilled pastry dough into a 16-inch square. Cut nine 4 1/2-inch rounds. Re-roll the dough scraps and cut 4 or 5 additional rounds, or as many as you can get out of the scraps.
If desired, for a tighter seal, brush half of each circle with egg wash. Place about 4 teaspoons of filling slightly off center in each round. Fold the turnovers in half. Press the edges with a fork or fingers to seal.
Place the turnovers on a baking sheet, preferably one lined with parchment to catch any spills. Bake in the oven for 20 to 25 minutes, or until the turnovers are a deep golden brown; you may see some of the filling beginning to ooze out. Remove the turnovers from the oven and cool on a rack. Serve warm or at room temperature.
Makes about 13 to 14 round turnovers.
From King Arthur Flour
1 1/2 cups unbleached all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 cup cold butter
1/2 cup sour cream
Whisk together flour, salt, and baking powder. Cut the cold butter into pats and work into the flour mixture until it is unevenly crumbly, with larger bits of butter remaining intact. Stir in the sour cream. The dough will be craggy but cohesive.
Turn the dough out onto a well-floured surface, and bring it together if necessary with a few quick kneads. Pat the dough into a rough square, then roll into an 8x10-inch rectangle. Dust both sides of the dough with flour. Starting with one of the shorter ends, fold it in thirds like a business letter, flip it over so the open flap is on the bottom, and turn it 90 degrees. Roll the dough into an 8x10-inch rectangle again. Fold it in thirds, wrap it in plastic, and place in the refrigerator the chill for at least 30 minutes (or overnight) before using.
(If making turnovers, roll out dough, cut into 4 1/2 inch rounds, fill with about 4 teaspoons of filling placed slightly off center in each round, and fold in half and pinch the edges together, pressing with fingers or a fork to seal. If desired, for a tighter seal, brush half of each round with an egg wash before folding. Bake at 400° F for about 20 minutes. Makes about 13 to 14 turnovers.)
From King Arthur Flour
