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.
Why make this recipe
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!
- 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.
- Make pie dough
- Roll out dough and cut 10 circles measuring 4 ½ inches each.
- Add raspberry filling
- Seal and crimp edges with a fork
- Brush with an egg white wash
- Bake in a preheated 425° oven for 15 minutes
- Allow turnovers to cool for 5 minutes. While still warm, dip into 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.
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.
Yes, fresh or frozen raspberries can be used to make this pie filling.
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 Lemon Muffins
- Raspberry Rhubarb Pie
- Raspberry Oat Bars
- Raspberry Fruit Leather
- Raspberry Lemonade
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
Check out all my delicious dessert recipes
- 1 ½ cups raspberries (fresh or frozen)
- ¼ cup granulated sugar
- 1 Tablespoon corn starch
- 1 egg white
- 1 Tablespoon water
- 1 ½ cups powdered sugar
- ¼ 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 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.
- 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.
- Don't overfill the pies.
- Make certain you have sealed the edges.
- Don't over bake.