Minnesota Cooking: Easy as Pie Blueberry Turnovers - Flips

The food service truck at my place of employment had something in a plastic package on the shelf labeled Blueberry Flip.

Well. I remember a friend of mine, some forty years ago, buying something that was labeled Banana Flip. But, hers was like a Twinkie, except flat and filled with a cool whip type crème that was Banana flavored. It must have been a sponge cake. It was folded in half and the crème was in the middle.

She thought they were delicious and was purchasing them from the gas station on a daily basis. My personal favorites were the Marathon chocolate bars. Do you remember them? They were twelve inches long when they first came out. They were a braided piece of caramel and they were covered with thick, milk chocolate. As the summer progressed, the gas stations offering of Marathon bars got attacked by the passage of time. The foot long bar, became the six inch bar by the end of the summer. Of course, the price did not change. Stayed the same, but - loyal to the cause, I still bought them.

My husband asked me what I was making and I said, Flips. He looked at them and told me flat out that I was to call them a Turnover, since that was what they were.

- Are you going to call C & S, or should I?

At any rate, they were easy enough to make.

The crust, as I learned it for apple pie, is very simple. Flour, salt, oil and water.

I usually double my original recipe, since I usually make covered pies, so for my Flips, I just made my regular batch

You take 3 cups of flour, two eggs, 1/2 teaspoon salt and 2/3 cup of water and 2/3 cup of oil. You put them all in a mixing bowl and stir with a fork.

You'll know right away if it works, since it gets stretchy.

Get your baking sheet ready. I put aluminum foil on mine. Oven at 375 degrees.

I had a plate with a couple cups of flour on it, a can of Blueberry Pie filling, a bowl with two broken eggs, and a plate with a couple cups of Powdered sugar on it.

You take a ball of dough, about first sized and drop it onto the plate of flour. Press the ball down and flip it over. Then, fold it in half. Fold it half about four times, coating the piece with flour each time. Then, put on a flat surface and roll it flat. About five inches wide and eight inches long.

Put a generous spoonful of pie filling on the one end and fold the other end over the top of the pie filling. Press the edges together around the pie filling. Then, pick it up, dip it and flip it in the bowl of egg and then, drop it on the powdered sugar. Flip it over and place it on your aluminum foil.

I made four rows of three. Don't let them touch each other. Then. Pop the pan into the oven for 40 minutes. They'll turn a dark tan.

This is what you want.

Crunchy, sweet, flaky and then, you hit the blueberry. Soft, creamy, fruity. The powdered sugar and the egg wash caramelized and they just add another branch of sweet flavor.

The whole experience has been a success!

I will make them again, but perhaps with new pie fillings. There are so many to choose from. All should be equally as delicious!

Let me know how yours turn out.