Gluten-Free Marionberry Turnovers

Marionberry Turnovers

Here at Inspiration Bakery and Mixes, we love all kinds of berries, but especially Marionberries. The Marionberry was developed at Oregon State University and grows well in Oregon. It's a blackberry hybrid with a naturally sweet taste, beautiful dark red color, and, on the cane, no little thorns like traditional blackberries.
Your Marionberry Turnover recipe is really pretty simple to make. The trick is getting your turnover circles in an even shape and thickness, and then to fold them in half without spliting. We use a "turnover" dough press, also called an empanada press, to fold our turnovers If you don't have one, you might consider buying one. They are useful for many baking purposes, inexpensive, and can be found on Amazon.
Or, if you don't have a turnover press, you can fold your Marionberry Turnovers by hand. And, if you can't find Marionberries for your turnovers, you can substitute blackberries or cherries.
Prep Time 45 mins
Cook Time 20 mins
Chilling Dough 4 hrs
Total Time 5 hrs 5 mins
Course Dessert
Cuisine American
Servings 12 4" pies


  • Oven
  • Dry Measuring Cups and Spoons
  • Liquid Measuring Cup
  • Bowls (4)
  • Spoon
  • Spatula
  • Rolling Pin or Glass Bottle (for rolling out the dough)
  • Turnover Dough Press
  • Large Cookie Sheet
  • Parchment Paper
  • Wire Cooling Rack


Turnover Crusts

  • 1 Bag Inspiration Bakery and Mixes Pie Crust Mix
  • 2/3 Cup Palm Oil Shortening (100%) if using vegetable oil, reduce water to ¼ cup
  • 1/4 Teaspoon Almond Extract
  • 1/2 Teaspoon Vanilla Extract
  • 1/2 Tablespoon Apple Cider Vinegar
  • 1/2 Cup Cold Water
  • 1 Whole Egg

Marionberry Filling

  • 2 Cups Marionberries If using cherries add 1/4 tsp almond extract to the filling
  • 1/4 Cup Granulated Sugar
  • 1/2 Teaspoon Fresh Lemon Juice
  • 2 Tablespoons Instant Tapioca Pudding
  • 1 Egg White
  • 1 Tablespoon Water (combined with the egg white for a wash)
  • 1/2 Teaspoon Cinnamon
  • 2 Tablespoon Sugar

Drizzle Frosting

  • 1/2 Cup Powdered Sugar
  • 1/4 Teaspoon Vanilla Extract
  • 1/2-1 Tablespoon Milk of Your Choice We often use coconut milk
  • 1/2 Teaspoon Fresh Lemon Juice


Prepare Turnover Dough

  • Follow the preparation directions on Inspiration Bakery and Mixes Pie Crust Mix bag.
  • Place dough in plastic cling wrap and put in your refrigerator for at least 4 hours.
  • Remove from refrigerator while making the Marionberry filling and give the dough time to soften enough to roll out.

Prepare Marionberry Filling and Turnovers

  • Preheat oven to 400°F
  • Line a large cookie sheet with parchment paper
  • In a mixing bowl, mix all Marionberry filling ingredients together except egg-wash and cinnamon/sugar. Set aside
  • In another bowl, mix egg wash to brush on turnovers once assembled
  • In a small bowl, mix cinnamon and sugar together to sprinkle on top of each turnover
  • Roll out 1/2 of the dough between two layers of plastic cling wrap. Remove the top layer of plastic wrap and cut out 6-4” dough circles using a cookie cutter or the backside of your turnover dough press.
  • Place a dough circle on the turnover press and fill 1/2 of the circle with 1 Teaspoon filling. Fold 1/2 of the circle over the other half closing the filling inside. Bring the press down gently being careful not to split the back of the crust. If a turnover splits, patch it with leftover dough. Juice may seep out, but this is okay.
  • Use a spatula to place each pressed turnover on the parchment-paper-lined baking sheet. Repeat for the rest of the turnovers.
  • If you are doing this by hand, simply place the filling in the middle of the circle and carefully close 1/2 of the circle over the other half. Press the back of a fork into the half-circle edges to seal them. Use a spatula to place each turnover on the parchment-paper-lined baking sheet.
  • Repeat with the other half of the dough.
  • Cut 3 slits along the top of each turnover.
  • Brush your turnover tops with egg wash making sure the slits remain open.
  • Sprinkle a mixture of cinnamon and sugar on top of each turnover.
  • Bake in your oven for 18-20 minutes. Remove the turnovers with a spatula and place them on a wire rack until they cool.
  • You can freeze the prepared turnovers before baking. If you do freeze them, do not use the egg wash or the cinnamon topping until you are ready to bake them. Wrap each one in plastic wrap. Place in a freezer bag. You can freeze them for up to 3 months. Remove them from your freezer about 30 minutes before baking. Follow the rest of the instructions to complete.

Drizzle Them with Frosting

  • In a bowl mix all ingredients together. Beat vigorously with a wire whisk until well blended, adding more milk if needed for a smooth mixture
  • Using a fork, drizzle frosting over each turnover and serve.
Keyword Berry Turnovers, Gluten-free, Marionberry Turnovers, Turnovers

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