Page 112 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

Boysenberry Turnovers

MAKES 12

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But that’s exactly where I got my first bite of the most delicious
turnover I’ve ever eaten.

I spent a good chunk of my youth in Jackson Hole, Wyoming. For
my mother, it was a getaway place that married the elevated
grandeur of her native Alps with the laid-back calm of an all-
American cowboy landscape. And although we looked to Jackson as
a respite from everyday life, that didn’t mean an escape from Mom’s
all-natural food regimen. She managed to find the one spot along the
Teton Range that catered to all things flaxseed and tempeh, but—

pastry hound that I am—I spied something in the front case that
piqued my piehole’s interest. It was a charming little triangle of pastry
bliss, wearing the delicate stains of some luscious blue berry that
was nestled inside but was so gloriously juicy that it wouldn’t be
contained and bubbled out to say hello. I wanted it. Badly.
This confection was a boysenberry turnover, or so said the sign. I

persuaded my mother to purchase one, arguing that there could be
nothing healthier than partaking of the native fruits. And what a fruit it
was.