Blackberry Turnovers

Makes 6 servings

1-3/4 c. all-purpose flour

1/4 c. plus 1 T. sugar, divided

1/2 t. salt

2/3 c. shortening, chilled and diced

2 T. butter, chilled

3 T. water, divided

2 t. cornstarch

16-oz. pkg. frozen blackberries, thawed

3/4 t. cinnamon

In a bowl, sift together flour, 1/4 cup sugar and salt; cut in shortening and butter until mixture forms coarse crumbs. Stir in 2 tablespoons water, one tablespoon at a time, until a soft dough forms. Wrap in plastic and refrigerate one hour. Dissolve cornstarch in remaining water; set aside. Combine blackberries, remaining sugar and cinnamon in a saucepan over medium heat, stirring constantly until mixture boils. Stir in cornstarch mixture until filling begins to thicken. Remove from heat and cool. On a lightly floured surface, roll out dough to 1/8-inch thickness and cut out six 6-inch circles. Spoon filling equally into the center of each circle. Fold dough over filling and press edges to seal. Place turnovers on a greased baking sheet. Bake at 400 degrees for 30 minutes, or until golden. Place on a wire rack to cool.

An old-fashioned lunchbox is a perfect container to fill with homemade goodies...a great teacher gift too!