Early Summer Berry Turnover
recipe by: Johannah Maynard Edwards

Ingredients:
1 qt. (or so) strawberries
1 handful blueberries
1/2 c sugar
2 t. vanilla extract (I use Trader Joe's Bourbon Vanilla for excellent
flavor)
small pinch of salt
1 T cornstarch
1 store-bought frozen pie crust, or, by all means, make your own
(I use Trader Joe's)
1 egg, beaten
optional: a few spoonfuls of turbinado sugar for dusting the top of
turnover

Method:
Preheat oven to 350 degrees. Defrost pie crust. Slice strawberries and add to blueberries in a mixing bowl. Add sugar, vanilla, and salt. Stir to combine and get the juices going. Sift cornstarch or mix with fork before adding to reduce lumps. Place piecrust on parchment lined baking sheet. (I recommend using a rimmed baking sheet in case there's some leaking.) Spoon filling over one half of piecrust. Stretch piecrust over filling to cover and seal edges with some of the egg and use fork to crimp. Brush eggwash over the top of the turnover and sprinkle with the turbinado sugar. Bake until top is golden (about 20 minutes) and let cool for ten minutes before slicing. Enjoy by itself or with a scoop of vanilla ice cream and let the taste of summer wash over you! Variation: Make individual or mini turnovers instead of one big one.

Extra Information:
I created this recipe with my Papa Spuds bounty last week. My husband and I couldn't BELIEVE the intense berry flavor. It's quick and easy to do and will make you vow never to eat an out of season berry ever again!