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Home » Desserts

Published: May 11, 2020 · Modified: Mar 24, 2021 by Kathy

Raspberry Turnovers

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Small hand pies on a white cake stand.

Baked raspberry turnovers are a sweet hand pie filled with a simple raspberry filling.

These mini pies are perfect for dessert at home or for packing into lunch boxes or a picnic basket. 

Baked raspberry turnovers on a white plate with fresh raspberries.

Delicious little hand pies

There's nothing better than grabbing a handful of something delicious. These raspberry turnovers are full of wonderful flavors wrapped into a delicious flaky pie crust.

Having your own pie is something extra special. These pies will remind you of those childhood pies your mom would buy at the grocery store to throw in your lunch box.

These cute little turnovers are baked - not fried, which makes eating them not so bad!

If you love these little turnovers, you should also check out my homemade pop tarts!

Key ingredients

  • Raspberries - you can use fresh or frozen raspberries
  • Pie crust - make your own or use a ready-made pie crust
  • Sugar - granulated sugar for the filling and powdered sugar for the glaze

Step by step directions

  • Place raspberries, sugar and corn starch in a pan. 
  • Heat until simmering and begins to thicken. Remove from heat and allow to cool.
A saucepan filled with raspberries, flour and corn starch.
Raspberry filling on a spoon over a pot with raspberry filling.
  • Make pie dough
  • Roll out dough and cut 10 circles measuring 4 ½ inches each.
Pie crust dough being cut into small circles with an inverted glass.
  • Add raspberry filling
  • Seal and crimp edges with a fork
Raspberry filling in the center of a round piece of pie dough.
A half moon shaped pie dough being crimped with a fork.
  • Brush with an egg white wash
Brushing unbaked turnovers with an egg wash.
  • Bake in a preheated 425° oven for 15 minutes
  • Allow turnovers to cool for 5 minutes. While still warm, dip into glaze
Small pies on a baking rack.

Glaze

The glaze really makes these hand pies look and taste extra special. They remind me of those little prepackaged pies you can buy at the store, but these are so much better!

The glaze is made by mixing powdered sugar with milk. You want a pretty runny consistency.

The recipe makes way more glaze than you will use, but you need a large amount so you dip the pies into the glaze.

Gently place one pie in the glaze. Turn over with a fork making certain all areas are covered. Remove pie and place on a baking rack on top of a baking sheet. The glaze will drip so you do want something to catch the excess glaze. 

To store turnovers

Allow turnovers to fully cool and the glaze to harden. Place in a airtight container for up to two days. 

Mini raspberry pies on a white plate.

Tip to prevent the filling from leaking

First, it's okay to have a few leaks. You can see many of my hand pies have a bit of raspberry filling oozing out the side. However, there are some tricks you can do to help prevent too many leaks.

  • Don't overfill the pies. I added a rounded tablespoon of filling and that was just the right amount for a 4 ½ inch circle. The first time I made these, I tried to add more and they got quite messy. It was hard to seal them.
  • Make certain you have sealed the edges. I first seal with my fingers and then with a fork. Before adding to the baking sheet, inspect your hand pie to make certain there aren't any openings.
  • Don't over bake. Bake for 15 minutes. The longer they bake, the bigger chance you will have filling bursting out of the crust. If the filling does leak out, your pies are still okay. Just remove the pie from the baking sheet and leave the excess filling behind. 

Recipe Faqs

Can I use frozen raspberries in this recipe?

Yes, fresh or frozen raspberries can be used to make this pie filling.

Can I make this with other fruit?

You bet! Make with blueberries, blackberries or strawberries. The key will be to make certain your filling is thick enough so it won't run out of the pies when you bite into them.

More delicious recipes with raspberries

Some of my most popular desserts include:

  • Raspberry Shortcake
  • Raspberry Lemon Muffins
  • Raspberry Rhubarb Pie
  • Raspberry Oat Bars
  • Raspberry Fruit Leather
  • Raspberry Lemonade
  • Raspberry Donuts
  • Raspberry Cheesecake Bars
Hand pies stacked on a white cake plate.

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

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Baked raspberry turnovers on a white plate with fresh raspberries.

Raspberry Turnovers

Kathy Berget
Baked raspberry turnovers are a sweet hand pie filled with a simple raspberry filling. These mini pies are perfect for dessert at home or for packing into lunch boxes or a picnic basket. 
5 from 12 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Glaze 10 minutes mins
Total Time 45 minutes mins
Course Dessert
Cuisine American
Servings 10 Turnovers
Calories 272 kcal

Equipment

  • Rolling Pin
  • Measuring Cups
  • Measuring Spoons
  • Cooling Rack
  • Cookie Sheet
  • Basting Brush
Prevent your screen from going dark

Ingredients
 
 

Filling

  • 1 ½ cups raspberries (fresh or frozen)
  • ¼ cup granulated sugar
  • 1 Tablespoon corn starch

Crust

  • 2 cups flour
  • ⅔ cup shortening (cut into small pieces)
  • 1 teaspoon salt
  • 6-7 Tablespoon ice water

Assembly

  • 1 egg white
  • 1 Tablespoon water

Glaze

  • 1 ½ cups powdered sugar
  • ¼ cup milk

Instructions
 

  • Preheat oven to 425 degrees
  • Line a baking sheet with a silicone liner or parchment paper

Filling

  • Place raspberries, granulated sugar and corn starch in a sauce pan over medium low heat.
    1 ½ cups raspberries, ¼ cup granulated sugar, 1 Tablespoon corn starch
  • Stir until mixture is simmering and begins to thicken.
  • Remove from heat and allow mixture to cool.

Crust

  • Add flour, shortening and salt into a bowl. Mix with a pastry blender or your hands until mixture is dry and crumbly.
    2 cups flour, ⅔ cup shortening, 1 teaspoon salt
  • Slowly add 1 tablespoon of water at a time until mixture comes together. Knead lightly once or twice just to form a ball. Divide dough into two equal size pieces
    6-7 Tablespoon ice water
  • Roll out one piece of dough at a time on a lightly floured surface into approximately a 8 inch circle.
  • Cut 4 ½ circles from rolled out dough.
  • Gather excess dough together and reroll and cut circles. You will need 5 circles from each half of dough.
  • Repeat with remaining half of dough.

Assembly

  • Working with one piece at a time, add 1 Tablespoon of filling to the center of the dough.
  • Fold dough in half and press down edges with your fingers. Use a fork to crimp edges. Inspect the edges to make certain they are full sealed and place turnover on a lined baking sheet.
  • Continue with remaining circles of dough and filling.
  • Combine egg white and water together in a bowl until well mixed.
    1 egg white, 1 Tablespoon water
  • Brush egg white mixture on tops and sides of turnovers.
  • Baked in preheated 425 degree oven for 15 minutes.
  • Remove from oven and allow turnovers to cool for 5 minutes on baking sheet.

Glaze

  • Mix powdered sugar and milk together in a bowl.
    1 ½ cups powdered sugar, ¼ cup milk
  • While turnovers are still hot, dip each one into the glaze. Turn so glaze covers all areas. Remove with a fork and place on a baking rack that is sitting on a baking sheet.
  • Allow turnovers to fully cool and glaze to harden.

Video

Notes

You will have excess glaze when finished. You want enough glaze so you can dunk turnovers so they will be fully covered. 
 
How to prevent the filling from oozing?
It's okay to have a few leaks. 
  • Don't overfill the pies. 
  • Make certain you have sealed the edges. 
  • Don't over bake. 

Nutritional Disclaimer:

Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Nutrition

Serving: 1TurnoverCalories: 272kcalCarbohydrates: 33gProtein: 3gFat: 14gSaturated Fat: 4gCholesterol: 1mgSodium: 242mgPotassium: 67mgFiber: 2gSugar: 12gVitamin A: 16IUVitamin C: 5mgCalcium: 15mgIron: 1mg
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!

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Reader Interactions

Comments

  1. Valentina says

    May 15, 2020 at 8:36 pm

    5 stars
    Yay, more with raspberries. What a fun way to use them. I can imagine a larger version, too. 🙂 ~Valentina

    Reply
  2. Alex says

    May 12, 2020 at 5:16 pm

    5 stars
    These would be perfect to take on a picnic 🙂 Yum!

    Reply
  3. David @ Spiced says

    May 12, 2020 at 6:16 am

    5 stars
    Back when Laura and I loved in Atlanta, we'd drive up to the north Georgia mountains every Fall to go apple picking. All of the orchards had amazing hand pies! Of course, apple was the most common, but I'm loving the raspberry version here. This sounds delicious, Kathy! Now if only you could ship a dozen or so to me...haha. 🙂

    Reply
    • Kathy says

      May 12, 2020 at 7:13 am

      I'm afraid they disappear rather quickly in my house. None left to ship! 🙂

      Reply
5 from 12 votes (9 ratings without comment)

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I'm Kathy, and I love to create delicious recipes from scratch utilizing many ingredients that we grow and raise. I'm a recipe creator, food photographer, and cookbook author!

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