Fruit turnovers

I made these fruit turnovers from Everyday Food for a party a few weeks ago- you just can't go wrong with a flaky, fruity mini-pie!  This was actually my second time to make these- the first time I did a mix of berries (can't remember the exact combination), and this time I used Arkansas peaches, which might be my most favorite food in the world.  I LOVE peach season, and I'm sad its coming to an end.  These are a great way to send them out on a high note, and look forward to their return next summer!

FRUIT TURNOVERS

Yield: 12 pies

Ingredients

For The Dough:

2 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling

1 teaspoon salt

1 teaspoon sugar

1 cup (2 sticks) cold unsalted butter, cut into pieces

4 to 8 tablespoons ice water

For The Filling:

2 cups fruit (fresh or frozen), such as blackberries (halved if large), blueberries, raspberries, strawberries (quartered), or peaches (chopped)

1/2 cup sugar, plus more for sprinkling

2 tablespoons cornstarch

4 teaspoons fresh lemon juice

2 large eggs, beaten with 1 tablespoon water, for egg wash

Instructions

1.       Prepare dough: In a food processor, combine flour, salt, and sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining. Sprinkle with 4 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if necessary, add up to 4 tablespoons more ice water, 1 tablespoon at a time). Do not overprocess.

2.       Divide dough into two equal portions; form each into a square 3/4 inch thick. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour and up to 3 days.

3.       Prepare filling: In a medium bowl, toss together fruit, sugar, cornstarch, and lemon juice; set aside.

4.       Preheat oven to 425 degrees. On a lightly floured work surface, roll out each square of dough to an 8-by-12-inch rectangle; cut each into six 4-inch squares (you should have 12 squares total). Dividing evenly, spoon filling onto center of each square. Brush two adjoining edges of each square with some egg wash. Fold these edges over filling to form a triangle; press firmly to seal (dough should be tightly pressed around filling). Crimp edges.

5.       Transfer turnovers to a parchment-paper-lined baking sheet. Brush tops with remaining egg wash; sprinkle with sugar. With scissors, snip centers to create a steam vent. Bake until golden brown and crisp, 20 to 25 minutes, rotating sheet halfway through. Serve warm or at room temperature.