1 cup all-purpose flour
1/3 cup whole wheat flour
2 tablespoons brown sugar
½ teaspoon salt
8 ounces (1 stick) cold butter, cut into small cubes
4 tablespoons ice water
Place the dry ingredients in the bowl of a food processor and blend. Add the cold butter chunks and process in bursts until incorporated and the dough is sandy looking.
Transfer to a mixing bowl and add the ice water. Stir with a fork until the dough forms clumps, then gather together with your hands and knead briefly and gently, just until you can form a ball. If the dough is too dry, add tiny bits of water to bring together. Form a square-shaped disk and wrap in plastic wrap. Refrigerate overnight.
Preheat the oven to 375° F. Roll the disk of dough out on a floured surface to form a large rectangle, about 6 x 12 inches. Using a pizza cutter, cut the rectangle in thirds lengthwise, then in half horizontally, forming 6 squares. Place 2 tablespoons of your filling of choice in the upper half of each square, then fold the lower portion of dough up over filling. Crimp edges with a fork or fold over on itself to seal the hand pie. Cut a few vents in each pie with a knife or fork tines, then transfer them to a parchment-lined baking sheet. Place sheet in refrigerator to firm up for 20–30 minutes, then bake for 30 minutes, rotating the baking sheet halfway through to ensure even baking. Makes 6.
1½ cups roasted or sauteed vegetables mixed with 2–4 tablespoons of cheese (chèvre, brie, grated Cheddar)
1½ cups ricotta cheese mixed with 2 tablespoons pesto
1½ cups chopped fresh fruit mixed with 2 tablespoons sugar
1 cup jam or preserves
Amber Turpin and Jessica Tunis live with their respective families in the green folds of the Santa Cruz Mountains. They share a love of food and writing, adventure and good company. Their collaborations on these pages are a natural extension of many good times spent together, gathered in kitchens and backyards near and far.