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.
What is a turnover?
A turnover is also called a hand pie. These are hand held pies with a fruit filling and are made with pie dough wrapped around a raspberry filling and then baked. To make these turnovers even more delicious, they are dipped into a glaze while still warm.
You can use fresh or frozen raspberries in these mini pies. During the summertime when our raspberry plants are filled with ripe raspberries, I use fresh. The rest of the year, I use frozen berries. We freeze raspberries and I always have plenty on-hand. Lately I have been trying to use up what we have in the freezer so I have room for this year’s harvest.
To make turnovers
- Place raspberries, sugar and corn starch in a pan.
- Heat until simmering and begins to thicken. Remove from heat and allow to cool.
- Make pie dough
- Roll out dough and cut 10 circles measuring 4 1/2 inches each.
- Add raspberry filling
- Seal and crimp edges with a fork
- Brush with an egg white wash
- Allow turnovers to cool for 5 minutes and while still warm, dip into glaze
- Place turnovers on a baking rack until cool
How do I cut the crust?
You could use a large biscuit cutter to cut out the crust. I used a glass storage container as my guide and cut out the pie dough with a butter knife. You do want to use something to create a perfect circle and keep your circle around 4 1/2 inches. You could make these a bit larger or a bit smaller, just adjust your filling accordingly.
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.
Allow turnovers to fully cool and the glaze to harden. Place in a airtight container for up to two days.
How 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 1/2 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.
Some of the items you may need to make these turnovers:
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- 1 1/2 cups raspberries (fresh or frozen)
- 1/4 cup granulated sugar
- 1 Tablespoon corn starch
- 2 cups flour
- 2/3 cup shortening (cut into small pieces)
- 1 teaspoon salt
- 6-7 Tablespoon ice water
- 1 egg white
- 1 Tablespoon water
- 1 1/2 cups powdered sugar
- 1/4 cup milk
- Preheat oven to 425 degrees
- Line a baking sheet with a silicone liner or parchment paper
- Place raspberries, granulated sugar and corn starch in a sauce pan over medium low heat.
- Stir until mixture is simmering and begins to thicken.
- Remove from heat and allow mixture to cool.
- Add flour, shortening and salt into a bowl. Mix with a pastry blender or your hands until mixture is dry and crumbly.
- 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
- Roll out one piece of dough at a time on a lightly floured surface into approximately a 8 inch circle.
- Cut 4 1/2 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.
- 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.
- 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.
- Mix powdered sugar and milk together in a bowl.
- 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.
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.