Blackberry Turnovers

Today was my first adventure baking homemade turnovers. They turned out pretty good, next time I'd add a little more sugar into the berry mix—it takes quite a bit of sugar. There's a lot more to baking turnovers then one would think: balancing out the berry to cornstarch ratio, whether or not to reduce the berry mix, and how much to mix to fill the pastry so it closes properly. All fun. I enjoyed brushing the pastry with egg, added a nice glaze to the outer crust. I also sprinkled a touch of sugar on the crust which made the crust even tastier. Delish.

Inspired by The Pie and Pastry Bible by Rose Levy Beranbaum, who also authored The Cake Bible.