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Rustic Berry Turnovers on a white plate with 3 berries

Rustic Berry Turnovers

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 These Rustic Berry Turnovers will tickle your taste buds and are perfect to eat any time of day! Fill the buttery pastry with your favorite berry and get prepared for rave reviews!

Rustic Berry Turnovers on a white plate with 3 berries

Rustic Berry Turnovers

I love adding the word “rustic’ to my dessert titles.  Basically it gives permission to show filling oozing, crusts cracking, but still utterly delicious treats. In this case, the juicy berry filling was encased in a tender butter pastry crust. After 30 minutes in the oven, the result was twelve fabulously delicious mini pies.  Or at least that’s the comment I got after hubby ate his first rustic berry turnover in just three bites.

My crusts weren’t perfectly sealed, but that’s the beauty of a “rustic” turnover. The berry juices bubbling out are just part of their charm.  And the options are endless. My youngest was searching for a peach one in the pile, but to no avail.  That version will be on my baking list later this summer! Apple turnovers are one of my favorite autumn treats as well.

Rustic Berry Turnovers on a round white plate

Tips for Making Turnovers

  • Homemade pastry dough always tastes best, but storebought will work in a pinch.
  • Use a larger biscuit cutter to make perfect rounds from the rolled out dough. I used a 4-inch cutter for these turnovers.
  • Add about 1 tablespoon of whatever sweetened fruit filling you prefer. If you use a firmer fruit, like apples, you might want to soften it first by sauteing some diced apples in some butter and adding sugar and cinnamon to taste.
  • Place the spoonful of filling on one half of the round of pastry, brush a little milk around the perimeter, then fold the other half over the top. From the first one, you can gauge whether you need more or less filling.
  • Gently press together the edges to seal. I like using a fork to press a simple pattern around the perimeter, which also reinforces the seal.
  • Brush the tops with milk and sprinkle with the reserved sugar. Feel free to use a coarser sugar for more sparkle! Bake as directed.

Progressive Eats Cookout!

Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. Our menu this month features cookout recipes! We had a lot of fun creating them, and hope you’ll enjoy trying them, too. Our event is hosted by Jenni who blogs at Pastry Chef Online. Our menu includes everything from appetizers to sides, an entree, and of course some desserts so we can finish on a sweet note.

If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.

Progressive Eats


Main Course

Side Dishes


More Recipes You’ll Love:

Rustic Berry Turnovers

Rustic Berry Turnovers

These scrumptious mini berry pies are adapted from Fine Cooking.

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Yield 12 turnovers



  • 2 cups (9 ounces) flour
  • 14 tablespoons (7 ounces) cold butter, each tablespoon cut in half
  • 1 egg, lightly beaten
  • 2 tablespoons sugar
  • 1 tablespoon cream
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon salt


  • 3 tablespoons sugar, divided
  • 1 tablespoon flour
  • 1/2 teaspoon cinnamon
  • 2 cups fresh berries
  • Milk, to brush on and seal pastry


  1. In food processor, combine all pastry ingredients and pulse until dough starts to clump together. Remove to counter and gather dough together. Flatten into two disks and wrap in plastic wrap. Refrigerate at least 20 minutes.
  2. Gently toss the berries with 2 tablespoons sugar, flour and cinnamon. Set aside.
  3. Preheat oven to 300º. Cover one or two rimmed cookie sheets with parchment.
  4. Roll out one pastry disk on floured surface to about ⅛ inch thickness. Cut out six 4-inch rounds with biscuit cutter. Using spatula move one dough round to prepared sheet. Place about one tablespoon of berries on one side of round. Brush edges with milk and fold other side of dough over berries. Use fingers or fork to seal edges. Repeat with the rest of the rounds. Then repeat with second disk of dough. Refrigerate turnovers for at least 15 minutes and up to 4 hours.
  5. Brush turnovers with milk and sprinkle with remaining 1 tablespoon of sugar. Bake for 30 minutes or till golden brown. Cool on rack. Serve warm or at room temperature.


You can make half with one berry and half with another like I did. Just put the berries in separate bowls and mix half the filling ingredients into each bowl (1 tablespoon sugar for each since the last tablespoon will be used to sprinkle over the dough before baking).

Nutrition Information:



Serving Size:

1 turnover

Amount Per Serving: Calories: 198Total Fat: 16gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 58mgSodium: 324mgCarbohydrates: 12gFiber: 1gSugar: 8gProtein: 2g


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34 comments on “Rustic Berry Turnovers”

  1. They sound and look very inviting with berry filling!

  2. These would be fantastic! That peach and raspberry galette caught my eye again too:@)

  3. These would be perfect for picnics and potlucks!

  4. I find berries so alluring and they conjure images of deliciousness every time. How I wish I could sink my teeth into one of your rustic berry turnovers! In fact, the word rustic itself ups the level of the delicious factor 🙂

  5. I just love the juices that ooze out and caramelize while baking, it’s really the best part. Your turnovers look amazing, I’m not surprised that Picky Hubby gobbled it up in three bites!

  6. Yes, “rustic” is best! Love your berry desserts and that juicy, oozing filling. Hope you had a wonderful Memorial Day weekend, Liz. It went by too fast here!

  7. I can see why these got rave reviews – they are gorgeous! They look so tender and delicious. Outstanding 🙂

  8. They’re so pretty, Liz! Something can be pretty and rustic at the same time, right? Either way, YUM!

  9. Rustic is good. It speaks about homemade and things made with love for people we love and these look spectacular!

  10. I love rustic too – it takes all the pressure off and lets us just enjoy baking! Your turnovers are stunning and oh how I wish we were neighbors – I would be over there in a heartbeat begging for one, LOL!

  11. I haven’t had a turnover in years and I certainly need to change that. Thanks for the inspiration.

  12. They look so good! and perfect for a cook-out

  13. Oh Liz, these berries turnover looks delicious!
    Have a wonderful week ahead 🙂

  14. Perfect individual pies and no sharing! Sounds good to me!

  15. Like you, Liz, I adore making dishes rustic. Of course, these would be delicious even if you managed to keep all the filling from oozing out – but nearly as yummy to a confirmed “rustic-lover” like me. And your son has inspired me when it comes to filling – can’t wait for peaches to come into season.

  16. Well these would certainly make me

    break a diet

  17. Wow Liz! Those look amazing and delicious. I could eat one in just a few bites as well – yum!

  18. These turnovers are just gorgeous, Liz! What a perfect treat to enjoy summer berries!

  19. These turnovers sound delicious to me. I am with you I like rustic too.

  20. These may be rustic, but the flavor is awfully sophisticated! Love desserts like this — great eye appeal. Thanks!

  21. These rustic berry turnovers look so pretty and scrumptious, Liz. So much in love with the luscious berry filling.

  22. These little hand pies would be perfect for travel, I need to make a batch!

  23. The berry juices at the edges look so good! The red and blue are perfect for summer holidays. But, peach sounds great too!

  24. Yummy little fruit pies! These are the best!

  25. Lizzy ! Really love these berry turnovers ! look delicious . xoxo

  26. Love handheld desserts like this. They are so perfect for a BBQ!

  27. I can see why your hubby finished his first in 3 bites…. yum!

  28. Love the yummy treat anytime, dear! xoxo

    • Hi there! I live in Bloomington. On our way north to visit family in SW Michigan we usually stop at Wilson’s Amish Farm Market for their fry pies. The dough is outstanding, like shortbread cookie dough in flavor. That is what makes them so appealing to me. Also, they glaze them with something clear and shiny, maybe a simple sugar-water glaze, but that’s neither here nor there for me. They won’t share the dough recipe, saying the Amish ladies who make them guard the recipe. So have you had a fry pie from Wilson’s, and how does this compare? I will try your recipe regardless as it looks scrumptious.

      • Hi, Anne! I’ve been to Wilson’s but have not tried their fry pies. Now I’m dying to! Next time, I’m going to buy a few, though I sure wish I was better at making copycat recipes.

  29. Oh I could eat several of these myself, love berry turnovers!!!

  30. Interesting fillings, Liz! I’ve only tried those with curry inside. A good alternative, dear! xoxo

  31. Yum! Lovely little hand pies.

  32. The cinnamon is perfection with the berries! So good.

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