blueberry turnovers
Baking Breakfast Recipes

Blueberry Turnovers

Flaky pie crust surrounding sweet, blueberry filling make these Blueberry Turnovers a wonderful treat any time of day!

Blueberry Turnovers

I originally made these Blueberry Turnovers for my family to have for breakfast.  The kids have been calling them blueberry pies and eating them at all times except breakfast!  That is just fine with me! The Blueberry Turnovers have become single serving desserts, snacks, and even lunchbox treats.

Honestly, I cannot believe it took me so long to try my hand at making Blueberry Turnovers!  I really thought they might be harder to make but it was shockingly easy. The filling only took about 10 minutes to make.  I did take a shortcut with the crust and chose to use a refrigerated pie crust. If you have a favorite pie crust recipe, though, feel free to use that.  You will need enough pie dough for two 9 inch pie shells.

To make the filling, you will need 2 cups of blueberries. It does not matter if you use fresh or frozen. If you want to use frozen blueberries, I would advise letting them thaw before making the filling. You can thaw them quickly by placing them in a cup of warm water and then drain them well.  Place a cup of the blueberries in a small pan and mash them to release the juices.  In a small bowl, combine sugar and cornstarch.  Add that to the blueberries with a bit of lemon juice.  This mixture only needs to simmer for 2 minutes or so to thicken up.  Once the blueberry mixture has thickened, remove it from the heat and add the remaining blueberries.  Stir them in carefully so they do not get crushed. You have to let this mixture cool before making the turnovers so you could totally make it the day before if you want.

Roll out the prepared pie dough and cut it into 5-inch rounds.  You should get about 10 circles of pie dough.  Place a heaping tablespoon of the blueberry mixture in the center of each circle.  Using your finger, moisten the edges with water and fold the circle in half.  You can either crimp the edges to seal or seal it with the tines of a fork. The last step before putting these delicious Blueberry Turnovers is to simply brush them with an egg wash to give them that beautiful coloring.

Blueberry Turnovers
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Blueberry Turnovers

Flaky pie crust surrounding sweet, blueberry filling make these Blueberry Turnovers a wonderful treat any time of day!


  • 2 cups blueberries, fresh or frozen (if frozen, thaw before using)
  • 3 tablespoons sugar
  • 1 tablespoon cornstarch
  • 1 and 1/2 teaspoon lemon juice
  • 1 egg yolk
  • 1 tablespoon milk
  • Dough for two 9 inch pie shells


    For the filling
  • Place 1 cup of blueberries in a small saucepan and mash them to release their juices
  • In a small bowl, combine sugar and cornstarch
  • Add sugar mixture and lemon juice to blueberries, stir to combine
  • Cook over medium/low heat 2-3 minutes until thickened, stir occasionally
  • Remove from heat
  • Add remaining blueberries, stirring carefully to avoid crushing them
  • Allow mixture to cool
  • Preheat oven to 425°
  • To assemble turnovers
  • Roll out pie dough and cut into 5 inch rounds (10 total)
  • Place a tablespoon of blueberry filling on each round
  • Moisten the edges with water and fold over
  • Crimp to seal or seal with a fork
  • In a small bowl, combine egg yolk and milk
  • Brush egg wash over the top of the turnovers
  • Place turnovers on a baking pan
  • Bake 15 minutes
  • Reduce heat to 350° and bake 10 - 15 minutes more until tops are golden brown
  • Bake

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