Gluten-Free Turnovers

Recipe by Susan Reid

Turnovers are on anyone’s list of portable favorites — and making them gluten-free means everyone can have a piece of the pie! Start with our buttery, tender Gluten-Free Pie Crust Mix, add your favorite prepared filling (go ahead, mix and match), and you’ve got the perfect treats for lunchboxes or special occasions. 

35 mins
28 to 30 mins
1 hr 20 mins
8 small pies
Mix Tips
Gluten-Free Hand Pies


  1. To make the pastry: In a large bowl, toss together the crust mix and half of the cubed butter. Work the butter into the dry mix until everything is evenly crumbly.

  2. Add the remaining cubed butter, working it in but leaving it in larger, pea-sized pieces.

  3. Sprinkle the water over the mixture a tablespoon at a time, tossing with a fork as you go. Add enough water for the mixture to form a cohesive dough when squeezed.

  4. Turn the dough out onto a piece of parchment and fold it over onto itself once or twice. Pat the dough into a rectangle, cover it with a piece of parchment, and use a rolling pin to flatten it a bit.

  5. Roll the dough into an 8” x 16” rectangle. Refrigerate, uncovered, for 15 minutes to firm up.

  6. To assemble the turnovers: Cut the chilled dough into two 4" x 16” strips, then cut each strip into four squares, making a total of eight squares.

  7. Place a tablespoon of pie filling on the center of each square. 

  8. Brush two adjoining edges of each square with some of the beaten egg/water mixture. Use a small offset spatula to fold half the dough over to make a turnover shape, pressing the edges together with a fork. Cut a slit in the top of each turnover to vent steam.

  9. Transfer the turnovers, parchment and all, to a baking sheet. Refrigerate for 15 minutes for the dough to firm up. Preheat the oven to 400°F.

  10. To finish and bake the turnovers: Remove the turnovers from the refrigerator. Brush the tops with the remaining beaten egg and sprinkle generously with coarse sparkling sugar.

  11. Bake the turnovers for 26 to 28 minutes, until golden brown. Remove them from the oven and cool before glazing and serving.

  12. To glaze the turnovers: Stir together the confectioners' sugar and milk until smooth; drizzle over the cooled turnovers.

  13. Storage instructions: Store turnovers, well wrapped, at room temperature for up to two days; freeze for longer storage.