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Enjoy this recipe from Country Baking Cookbook.
Submitted by: Joshua Logan from Corpus Christi, TX
1-3/4 c. all-purpose flour
1/4 c. plus 1 T. sugar, divided
1/2 t. salt
2/3 c. chilled shortening, cut into pieces
2 T. butter, chilled
3 T. water, divided
2 t. cornstarch
16-oz. pkg. frozen blackberries, thawed
3/4 t. cinnamon
Sift together flour, 1/4 cup sugar and salt; cut in shortening and butter until mixture forms coarse crumbs. Stir in 2 tablespoons water, one tablespoon at a time, until a soft dough forms. Wrap in plastic and refrigerate one hour. Dissolve cornstarch in remaining water; set aside. Combine blackberries, remaining sugar and cinnamon in a saucepan, stirring constantly, until mixture boils. Stir in cornstarch mixture until filling begins to thicken. Remove from heat and cool. On a lightly floured surface, roll out dough to 1/8-inch thickness and cut out six, 6-inch circles. Divide filling equally and spoon into the center of each circle. Fold dough over filling and press edges to seal. Place turnovers on an oiled cookie sheet and bake at 400 degrees for 30 minutes. Place on a wire rack to cool completely. | |
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Sift together flour, 1/4 cup sugar and salt; cut in shortening and butter until mixture forms coarse crumbs. Stir in 2 tablespoons water, one tablespoon at a time, until a soft dough forms. Wrap in plastic and refrigerate one hour. Dissolve cornstarch in remaining water; set aside. Combine blackberries, remaining sugar and cinnamon in a saucepan, stirring constantly, until mixture boils. Stir in cornstarch mixture until filling begins to thicken. Remove from heat and cool. On a lightly floured surface, roll out dough to 1/8-inch thickness and cut out six, 6-inch circles. Divide filling equally and spoon into the center of each circle. Fold dough over filling and press edges to seal. Place turnovers on an oiled cookie sheet and bake at 400 degrees for 30 minutes. Place on a wire rack to cool completely. |
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