Saturday was the first Quilt Club I've been able to attend in 2 months. I was glad to catch up with my quilting peeps and anxious to work on some projects. Despite the gorgeous view of Lake Union, I was able to accomplish 1 whole project! I'll fill you in on the details tomorrow or the next day. This post is reserved for the nummies I brought. I have told you that Quilt Club is about eating, dishing and quilting ~ mostly in that order. Anyhoo, with a portion of the fresh blackberries my mom gave me I whipped up some Blackberry Turnovers. Think of these as the berry sister to Angry Chicken's Rhubarb Hand Pies. Ha!
Here's what I did (all amounts are approximations):Blackberry Turnovers
Refrigerated Pie Crust
Blackberries (2 cups)
Sugar (1/3 cup)
Flour (2T)
Fresh Lemon Juice (1T)
Lemon Zest
Butter
Mix sugar, flour, lemon and zest with blackberries. Using a cottage cheese sized container, cut circles out of the pie crust. Place some filling on one side of the circle, leaving a 1/4 inch margin around the edge. Dot with butter. Fold over and crimp. Sprinkle with sugar. Bake at 425 for 15-20 minutes.
Refrigerated Pie Crust
Blackberries (2 cups)
Sugar (1/3 cup)
Flour (2T)
Fresh Lemon Juice (1T)
Lemon Zest
Butter
Mix sugar, flour, lemon and zest with blackberries. Using a cottage cheese sized container, cut circles out of the pie crust. Place some filling on one side of the circle, leaving a 1/4 inch margin around the edge. Dot with butter. Fold over and crimp. Sprinkle with sugar. Bake at 425 for 15-20 minutes.
