Blueberry Turnovers

In food processor or bowl, combine flour, sugar and salt, and process or cut in butter until in fine crumbs. Add water; process for 2 to 3 seconds, adding up to 1 tbsp (15 mL) more water if necessary to make moist but still crumbly pastry that holds together when pressed.

On lightly floured surface, press pastry into ball; knead gently 5 or 6 times. Flatten into rectangle; wrap and refrigerate for at least 30 minutes or up to 6 days.

Filling: In saucepan, combine sugar, cornstarch and cinnamon; add berries and toss. Cook over medium-high heat, stirring often, for 3 to 5 minutes or until boiling. Simmer over medium-low heat for 2 minutes or until thickened. Transfer to bowl; cover and refrigerate until cool or for up to 2 days.

On lightly floured surface, roll out pastry into 16- x 12-inch (40 x 30 cm) rectangle; trim and cut into twelve 4-inch (10 cm) squares. Place heaping tablespoonful (15 mL) filling in centre of each. Brush pastry edges with a little egg; fold over and seal to make triangles.

Place on greased baking sheets; cover and refrigerate for at least 30 minutes or for up to 8 hours. Brush tops with remaining egg. Bake in 375°F (190°C) oven for 25 minutes or until golden and flaky. Let cool slightly on racks, about 30 minutes.

Whisk icing sugar with water; drizzle over turnovers.