This recipe is sooooo yummy. You can make up homemade pie filling, or you can used canned pie filling. A lot of the pre-made fillings are made with cornstarch, so they're gluten-free! I've made these with tart cherry filling, apple pie filling, and blueberry pie filling. All so delicious! I have actually made them with half the amount of butter, too, and they're not quite as deliciously flaky, but they do taste very delicious as well. The dough is a bit more finicky to work with, however, so I recommend making them as written below. Don't have any fruit pie filling? No problem! You can make these or my homemade pop-tarts with a thick jam filling, too. They'll be delicious! Enjoy!
Ready to eat!
A delicious baked fruit pie turnover - this batch had a tart cherry filling.
Baked Fruit Pie Turnovers
Makes ~18 turnovers
Preheat the oven to 400F. Line 2 cookie sheets with parchment paper or a silicon mat.
Pie Filling:
Either use premade pie filling (check ingredients to make sure gluten-free, but I've found most are made with cornstarch, making them GF!) or make homemade pie filling. I have a yummy recipe for homemade apple pie filling. I also find the blueberry filling that I use in my blueberry cream cheese pie works well here - just make a smaller amount, as follows.
Blueberry pie filling:
In a pot over medium heat, bring to low boil and cook over medium heat 5-8 minutes, squishing occasionally to break up the blueberries:
2 cups blueberries
1/3 cup sugar
3-4 Tbsp water
pinch salt
Mix together in a small bowl, and then add into simmering blueberries to thicken, stir well for 1 minute after adding:
3 Tbsp water
2 - 3 Tbsp cornstarch (you can adjust this for a thinner or thicker filling, depending on your preference).
Remove pie filling from heat. Place into a bowl or dish to cool. Cover the top with plastic wrap, placing the wrap directly on the surface of the blueberry filling. (When I'm in a rush, I sometimes place a freezer pack on top of the plastic wrap to help the filling cool faster.)
Pastry Dough:
Mix together pastry dough as follows:
In a large bowl combine:
1 tsp salt
3 Tbsp sugar
Chop in with a pastry cutter, until fine crumbs are formed:
2/3 cup butter
Add and mix by hand, just until a dough forms (you don’t want to over-mix or it gets too warm):
1/3 cup buttermilk (you can make this by mixing 2-3 tsp vinegar or apple cider vinegar into scant 1/3 cup milk)
2 tsp extra light olive oil or avocado oil (or similar lightly flavored oil)
To prepare the turnovers for baking:
Place a 2 Tbsp scoop on plastic wrap. Either fold over and roll into an oval, or place a second piece of plastic wrap on top and roll out between sheets of plastic wrap into an oval. Fill with ~ 2 Tbsp of pie filling. Using the plastic wrap to help, fold over the turnover, sealing in the filling. Fold the edge of the pastry back up. Place the filled turnover on a pan lined with parchment paper. Repeat until you have a tray of turnovers.
Rolled out between plastic wrap. A dollop of filling added.
Fold over, using the plastic wrap to seal it in.
Press the edges up, to help seal in the filling. I find some ends up leaking, and it's totally okay.
Gently slice a few small holes in the top of each pie. 
Sliced and ready to bake!
And another pan sliced and ready to bake! They all look unique, but that's the fun!
Bake turnovers at 400 F for ~20 minutes until they’re a light golden brown. Don’t worry if a little filling leaks out. Once it’s cooled, it easily separates from the turnover, or just sticks to it - which ends up tasting delicious either way.
Let cool on the pan 10 minutes. You can either let fully cool on the pan or lift and let fully cool on a wire rack. If you leave them on a pan, then place the pan itself on the wire rack - this is a nice way to avoid as much mess when you spread with the glaze on top.
Fresh from the oven! They smell SO delicious.
Mix together the following glaze:
3/4 cup powdered sugar
1/2 - 1 tsp vanilla extract
Milk, by teaspoon until desired consistency (4-5 teaspoons usually does it)
Spread glaze evenly over mostly cooled or fully cooled turnovers. You can glaze them while still warm (not hot), but the glaze tends to melt off - so best to wait to glaze.
Spread with a bit of glaze on top. You can glaze them while still a bit warm and the glaze will melt a bit and spread, like here, or you can let fully cool and then glaze.
These last well for up to 3 days at room temperature, or you can store in the refrigerator. They never make it past that or to the freezer around here, so I don't know how well they'd freeze and reheat. If I ever get a chance to test it out, I'll update it here asap! Enjoy!
So tasty and flaky!
It's official. I need to make these again. Just looking at the pictures is making me hungry!
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