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Photos of Cherry Turnovers

Flour, Salt, Shortening, And Water Combined In A Bowl.
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Flour, salt, shortening, and water combined in a bowl.
Dough Chilled And Cut Into Four Pieces.
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Dough chilled and cut into four pieces.
Cooking Until Filling Thickens.
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Cooking until filling thickens.
Corn Starch And Lemon Juice Added To Cherries.
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Corn starch and lemon juice added to cherries.
Pitted Cherries In A Saucepan With Sugar.
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Pitted cherries in a saucepan with sugar.
Fresh Cherry Filling Inside A Turnover.
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Fresh cherry filling inside a turnover.
Sprinkling Powdered Sugar Over Cooled Turnovers.
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Sprinkling powdered sugar over cooled turnovers.
Brushing Turnovers With Milk.
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Brushing turnovers with milk.
Crimping The Dough Closed.
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Crimping the dough closed.
Dollop Of Filling On Discs Of Dough.
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Dollop of filling on discs of dough.
Dough Rolled Out And Cut Into Circles.
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Dough rolled out and cut into circles.
A Plate Of Cherry Turnovers.
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A plate of Cherry Turnovers.
Inside Cherry Turnovers.
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Inside Cherry Turnovers.
While The Dough Chills, The Prepared Cherries Should Come To Room Temperature.
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While the dough chills, the prepared cherries should come to room temperature.
After Dough Comes Together Refrigerate For 15 Minutes Or So. Divide Into Quarters.
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After dough comes together refrigerate for 15 minutes or so. Divide into quarters.
The Right, Crumbly Texture For A Flaky Crust.
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The right, crumbly texture for a flaky crust.
Getting Ready To Cut In The Shortening.
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Getting ready to cut in the shortening.
Fresh Cherry Turnovers!
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Fresh cherry turnovers!