1 3/4 c Flour
1/4 c Sugar
1/2 ts Salt
2/3 c Shortening, solid vegetable, chilled, cut into small pieces
2 tb Butter - chilled
2 tb water
2 ts Cornstarch
1 tb water
16 oz blueberries, frozen; thawed
1 tb Sugar
3/4 ts Cinnamon
Glaze & Garnish
1 Egg - lightly beaten
blueberries - fresh
Mint sprigs - fresh
In a large bowl, mix together flour, sugar, and salt. Using a pastry
blender or 2 knives, cut shortening and butter into flour mixture
until coarse crumbs form. Stir in water, 1 tablespoon at a time,
tossing with a fork until a soft dough forms. Shape into a disk,
wrap in plastic wrap, and chill for 1 hour.
To prepare filling, dissolve cornstarch in water. In a medium
saucepan, heat blueberries, sugar and cinnamon over medium heat,
stirring occasionally, until mixture boils. Add cornstarch mixture,
stirring constantly until thickened. Remove from heat. Cool
Preheat oven to 400 degrees. Grease a baking sheet. On a floured
surface, using a floured rolling pin, roll dough to a 1/8"
thickness. Cut out six 6" circles. Gather trimmings, roll to a 1/8"
thickness, and cut out pastry leaves. Spoon filling evenly into
center of each circle. Fold dough over filling. Press edges to seal.
Place turnovers on prepared baking sheet. Brush with some beaten
egg. Place pastry leaves on top of turnovers. Brush with remaining
egg. Bake turnovers until golden, 30 minutes. Transfer baking sheet
to a wire rack to cool. Garnish with blueberries and mint sprigs.