Edible Monterey Bay



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.

Filling Suggestions

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