1/2 c. sugar
2 tbsp. cornstarch
1 1/2 c. fresh blueberries (or cherries)
1 recipe double-crust pastry

In 2 quart saucepan, stir together sugar and cornstarch. Add blueberries to coat well. Stirring constantly, bring to boil over medium heat and boil 1 minute. Turn into bowl; cover surface with waxed paper or plastic wrap and cool.

Roll out dough 1/2 at a time to 1/8 inch thickness. Cut into 5 inch circles. Place 1 1/2 tablespoons blueberry mixture on 1/2 of circle leaving 1/4 inch edge. Moisten edge with water. Fold unfilled pastry over mixture to form turnover. Press edges together with fork. Make an S shaped cut in top to allow steam to escape. Sprinkle with sugar/cinnamon mixture. Place on ungreased cookie sheet. Bake in 425 degree F. oven for 20 minutes until golden. Makes 12.