Pie dough for fruit turnovers
Pie dough for fruit turnovers is a flaky, buttery pastry base used to encase sweet fruit fillings like apple, cherry, or berry. It typically consists of flour, cold butter or shortening, ice water, and a pinch of salt, and is a staple in American and European baking traditions.
🍽️ Nutrition at a glance
This dough is high in carbohydrates and fat, providing a rich source of energy. A typical serving offers a moderate calorie count along with small amounts of iron and B vitamins from the flour.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 5 g |
| Carbs | 35 g |
| Fat | 22 g |
| Fiber | 1.5 g |
| Sugar | 1 g |
| Sodium | 200 mg |
| Iron | 2.1 mg |
| Thiamin (B1) | 0.3 mg |
| Niacin (B3) | 2.5 mg |
| Folate | 60 mcg |
| Selenium | 12 mcg |
| Phosphorus | 55 mg |
| Manganese | 0.4 mg |
| Calcium | 15 mg |
Per 1 piece (about 85 g) · estimated, varies by recipe
💡 What's interesting
The key to perfect turnover dough is keeping all ingredients cold to create distinct layers of fat and flour, which puff up during baking. This technique is a hallmark of classic pastry-making, emphasizing texture over sweetness.
