These Saskatoon Turnover Pies offer a rustic yet elegant twist on traditional berry desserts. The filling showcases the unique, almond-like flavor of Saskatoon berries, balanced by bright lemon juice and zest. Encased in a buttery, flaky pastry, each bite delivers a perfect contrast of textures. Ideal for weekend brunches, autumn gatherings, or as a comforting afternoon treat, these turnovers are easy to assemble and bake. The vibrant purple filling bubbles slightly through steam vents, promising a warm, aromatic experience. Serve them warm with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent finish. This recipe captures the essence of Canadian prairie flavors in a handheld, shareable format.
Jackfish Lodge: Saskatoon Turnover Pie
Description
These Saskatoon Turnover Pies offer a rustic yet elegant twist on traditional berry desserts. The filling showcases the unique, almond-like flavor of Saskatoon berries, balanced by bright lemon juice and zest. Encased in a buttery, flaky pastry, each bite delivers a perfect contrast of textures. Ideal for weekend brunches, autumn gatherings, or as a comforting afternoon treat, these turnovers are easy to assemble and bake. The vibrant purple filling bubbles slightly through steam vents, promising a warm, aromatic experience. Serve them warm with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent finish. This recipe captures the essence of Canadian prairie flavors in a handheld, shareable format.Ingredients
Directions
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In a saucepan, combine Saskatoon berries, lemon rind, lemon juice, granulated sugar, cornstarch, and 1/4 cup water.
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Bring the mixture to a boil, stirring frequently.
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Reduce heat and simmer, stirring constantly, for 3-5 minutes or until the liquid has thickened significantly.
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Remove the saucepan from heat and allow the berry mixture to cool completely.
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Preheat oven to 425&# 194;°F (220ðC).
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Divide the pastry dough in half. On a lightly floured surface, roll out one half into a 14x10-inch rectangle.
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Transfer the rolled pastry to a baking sheet lined with parchment paper.
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In a small bowl, whisk together 1 egg yolk and 1 teaspoon of water to create an egg wash.
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Brush the egg wash over a 1/2-inch border along the edges of the pastry rectangle.
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Spoon half of the cooled Saskatoon berry mixture onto one long half of the pastry rectangle.
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Fold the empty half of the pastry over the filling, pressing the edges firmly with a fork to seal.
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Brush the top of the turnover with the remaining egg wash and cut a few steam vents into the top crust.
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Repeat the assembly process with the remaining pastry and berry mixture to make a second turnover.
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Bake in the preheated oven for 15 minutes.
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Reduce oven temperature to 350ðF (180ðC) and continue baking for 15-20 minutes, or until the pastry is golden brown.
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Allow to cool slightly before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 1082.3kcal
- % Daily Value *
- Total Fat 7.2g12%
- Saturated Fat 2.7g14%
- Cholesterol 0.0mg0%
- Sodium 104.2mg5%
- Total Carbohydrate 264.5g89%
- Dietary Fiber 8.5g34%
- Sugars 223.2g
- Protein 3.5g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Blueberries may be substituted for Saskatoon berries if unavailable, though the flavor profile will differ slightly.
Ensure the berry filling is completely cool before assembling the turnovers to prevent the pastry from becoming soggy or slipping.
If the pastry dough becomes too sticky while rolling, sprinkle additional flour on the work surface and rolling pin.
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat in the oven for 5-10 minutes to restore crispness.
