Apron Strings to Diamond Rings: Blackberry Trucker Pies

Tuesday, November 15, 2011

Blackberry Trucker Pies

So, I'm bringing out the country in me. A Blackberry Trucker Pie is also known as a Blackberry Turnover. The name came from my sister, who when I asked what the 'small little pies are that we get at the farmers' market' she responded with, 'you mean trucker pies?'. The idea is that they're small little pies that can be eaten with one hand, no fork, knife or spoon needed! They're also so very easy to make, your kids can even help!

1 sheet of pastry puff
pint of blackberries (eyeball it)
1-2 Tablespoons of sugar
1-2 Tablespoons of flour
lemon juice
1 egg with a dash of water

Heat oven to 350˙. Roll out the pastry puff on a lightly floured surface to make it a square. Cut it into four equal squares.

Put the blackberries, sugar, flour and a few dashes of lemon juice in a bowl and smash them together. Smash as much or as little as you wish.

Spoonful the mixture onto 1/2 a side of each square leaving room around the edges to pinch the edges together.

Using your finger, wet the edges of the half that has the blackberries with a touch of water.

Fold the other half over.

Press the edges together. Place on a greased baking pan.

Using a fork, poke a few holes in the top to allow the heat to exit, so the turnover doesn't explode!

Lastly, brush the top of each with a small mixture of raw egg and water. This will give it that brown look that everyone loves. Bake at 350˙ for 15-20 minutes, or until brown and the blackberries are bubbling.

Final product! Add some fresh blackberries on the side and have as breakfast, an afternoon snack or enjoy in the evening with a glass of wine.

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How I Started Cooking

I am no professional chef, nor have I even taken professional cooking or baking classes. I create my dishes from the heart, reading and researching a combination of recipes, putting that knowledge to use and either developing my own recipe or amending one I have read. My love for working in the kitchen began when I was very little, watching my mom bake and cook. In high school I received the opportunity to take two semesters of cooking classes with a wonderful teacher. She is the woman who taught me how to make chicken broth from scratch, properly measure flour and most importantly, read every recipe at least once through before beginning. This is not to say that my mother didn't have a substantial role in my quest to conquer the kitchen. My mother is the one who let me go wild in the kitchen, throwing random ingredients from the pantry into a bowl just to call it 'peanut butter cookies' because they contained peanut butter. That was when I learned that if it contains flour, it most likely has to be baked. Thanks Mom!