Preheat oven to 350°. Toss blueberries, blackberries, sugar, ginger, lime juice, salt, and 2 Tbsp. flour in a medium bowl to combine.
Beat egg and heavy cream in a small bowl until no streaks remain. Roll out pie dough on a lightly floured work surface to a 15x10" rectangle. Cut a thin border around dough to square off edges. Cut dough in half lengthwise and then in thirds crosswise to form six 5" squares. Brush edges with egg mixture, then mound about ¼ cup blueberry filling in 1 corner of each square.
Working one at a time, dip top sides of slightly warm turnovers into glaze, letting excess drip back into bowl. Transfer to a wire rack and let sit until turnovers are cool and glaze is set, about 30 minutes.
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Source: NYMag - 🏆 111. / 63 Read more »