berry turnovers

the goods:

dough:
2 and 1/2 cups all-purpose flour, plus more for rolling
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) cold unsalted butter, cut into pieces
6 to 8 tablespoons ice water

filling:
2 cups mixed berries, such as blackberries, blueberries, raspberries, and strawberries (quartered)
1/2 cup sugar, plus more for sprinkling
2 tablespoons cornstarch
4 teaspoons fresh lemon juice (from half a lemon)
1 large egg, beaten with 1 tablespoon water, for egg wash



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 6 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if necessary, add up to 2 tablespoons more ice water, 1 tablespoon at a time). Do not overprocess.



Divide dough into 2 equal portions; form each into a flattened disk or square. Wrap tightly with plastic wrap, and refrigerate until firm, at least 1 hour and up to 3 days.



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



Preheat oven to 425 degrees. On a lightly floured work surface, roll out each disk of dough to an 8x12-inch rectangle; using a pizza cutter, cut out 4-inch squares.



Spoon filling onto half of each square. Brush to adjoining edges of each square with egg wash. Fold these edges over filling to form a triangle; press firmly to seal (dough should be tightly pressed around filling. Crimp edges.



Transfer turnovers to a parchment-lined baking sheet. Brush tops with remaining egg wash; sprinkle with sugar. With a paring knife, gently slice a small slit in the top of each turnover to allow steam to be released during baking. Bake until golden brown and crisp, 20 to 25 minutes. Serve warm with some vanilla ice cream.