Turnovers

There are four easy steps to making your pies: roll out the dough, add the filling, bake the pies, and glaze them.  It’s easy and it doesn’t take long.

Step 1—roll and cut the dough:  Roll the dough out until it is no thicker than 1/4 inch—a little thinner is perfect.  Using your dough press or a lid from a pan, cut the dough into six-inch circles.
Step 2—Add the filling:  For the filling, use either a fruit filling—a commercially canned one works fine—or pudding for a cream filling.  We used Jell-O® brand pudding mixes in both instant and cooked varieties.   Both worked.  The cooked pudding seemed to set up a little more.  The pudding is less likely to leak during baking if you cool it for an hour before using it.  We made lemon turnovers, banana cream turnovers, and chocolate turnovers as well as fruit-filled turnovers.  Place a dough circle on the dough press.  The dough will follow the bowl-shaped contour of the press.  Place 1/4 cup filling in the formed bowl.  Brush the edges of the dough with a little water to help create a seal.  Using the dough press, fold the dough over to make a turnover and press firmly to seal.  (A good seal is necessary so that the filling does not leak out.)  Repeat with the other circles.
Step 3—Bake the pies:  Place the turnovers on a lightly greased baking sheet and bake in your preheated oven at 375 degrees for 15 minutes or until lightly golden.  Remove the pan from the oven and remove the turnovers to a wire rack to cool for 15 minutes.
Step 4—Glaze the pies:  Make a glaze from powdered sugar and water.  One cup powdered sugar is about right for this size recipe.  Add enough water, about 1 1/2 tablespoons, to reach drizzling consistency and brush the glaze on the tops of the turnovers while still warm.

Fruit filled turnovers can be served warm.  Cream filled turnovers should be cooled to let the filling become firmer.  Most cream filled turnovers should be refrigerated. 

Standard Pastry (Pie Crust)

8-9 inch one crust pie 10 inch one crust pie
1 c flour 1 1/3 c flour
½ t. salt ½ t. salt
1/3 cup plus 1 T shortening ½ c shortening
2 to 3 T. cold water 3 to 4 T. cold water

Measure flour and salt into bowl. Cut in shortening thoroughly. Sprinkle in water, 1 tablespoon at a time, mixing until all flour is moistened and dough almost cleans side of bowl (1-2 tsp. water can be added if needed).

Gather dough into ball; shape into flattened round on lightly floured cloth-covered board. With floured rolling pin, roll dough 2 inches larger than inverted pie pan. Fold pastry into quarters; unfold and ease into pan.

For one-crust pie: Trim overhanging edge or pastry 1 inch from rim of pan. Fold and roll pastry under, even with pan; flute. Fill and bake 425 degrees in preheated oven.
For baked pie shell: Prick bottom and sides thoroughly with fork. Bake at 475 for 8-10 minutes in preheated oven.

For two-crust pie: Turn desired filling into pastry lined pie pan. Trim overhanging edge of pastry ½ inch from edge of pan. Roll second round of dough. Fold into quarters; cut slits so steam can escape. Place over filling and unfold. Trim overhanging edge of pastry 1 inch from rim of pan. Fold and roll top edge under lower edge, pressing on rim to seal; flute. Cover edge with 203 inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking. Bake 40 to 50 min. or until crust is brown. 425 degree preheated oven.