Step 1—Prepare, roll, and cut the dough: Using a pie crust mix, prepare the desired amount* of dough following the directions on the box. Or use a refrigerated pie crust. OR prepare dough from scratch (if you actually do that sort of thing - it's on my bucket list, really). Roll the dough out until it is no thicker than 1/4 inch—a little thinner is perfect. Using a 6" dough press cut the dough into six-inch circles.
Step 2—Add the filling: Place a dough circle on the dough press. Place ¼ cup filling in the formed bowl. Brush the edges 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.
Fruit filling: Canned pie filling works well.
Cream filling: “Cook & Serve” pudding mix works best. Prepare it in advance according to the package directions. Allow it to cool for an hour before using and it will be less likely to leak during baking.
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. Start with ½ cup powdered sugar. Add enough water, about 2-3 teaspoons, to reach drizzling consistency and brush the glaze on the tops of the turnovers while still warm. Enjoy immediately!
*1 double pie crust recipe or mix + 1 can of pie filling OR 1 box of pudding = 5 turnovers
(I gave this recipe to my hubby and my dad for Father's day, along with a "kit" containing the dough press and all the ingredients.)
