Call it a turnover, or maybe a blueberry empanada, or a baked fruit ravioli, or a dessert taco, or anything you want. I call them Blueberry Hand Pies. These are easier to make than a full-on blueberry pie, and the neat thing is each little hand pie is a single serving of pie. No runny fruit filling puddling in your pie dish. And you can eat a whole piece with your hands without getting your fingers messy, at least in theory. On the other hand, you might want to use a fork if you top it with whipped cream or your favorite flavor ice cream. Fran Drescher helped me make these, and she really liked that it is a dessert but not overly sweet. Daphne gave me extra health points because we made the crust with whole grains: that means added fiber even without her magic psyllium husks (sorry, Daph, couldn’t resist).

FOR THE DOUGH:

12 tablespoons unsalted butter, cold

1 cup whole wheat flour

1 cup spelt flour

¼ teaspoon salt

¼ teaspoon baking powder

1½ 3-ounce packages cream cheese, cold, cut into fourths

2 tablespoons ice water

1 tablespoon apple cider vinegar

FOR THE FILLING:

¼ cup sugar

Zest and juice of 1 lemon

3 cups fresh or frozen blueberries

3 tablespoons cornstarch

1 teaspoon salt

TO MAKE THE DOUGH:

1. Cut the butter into small ¾-inch cubes. Wrap in plastic and freeze until frozen solid, about 30 minutes.

2. Place the flours, salt, and baking powder in a gallon-sized plastic freezer bag, and freeze for at least 30 minutes. Place the flour mixture in a food processor with the metal blade attachment, and process for a few seconds to fully combine all the ingredients.

3. Add the cream cheese and pulse until it has achieved a coarse meal texture. Add the frozen butter and continue to pulse until the butter is the size of peas. Next, add the water and vinegar. Continue to pulse until the butter is the size of small peas.

4. At this point, the mixture is not going to hold together. Transfer it back to the plastic freezer bag. Fold the ends of the zipper with your fingers, and knead the mixture with the heels of your hands until the dough holds together in one piece and stretches when pulled. Split the dough into two pieces. Wrap them in plastic, flatten them into discs, and then transfer to the refrigerator for at least 45 minutes, though preferably overnight.

BLUEBERRY HAND PIES

FOR THE DOUGH:

FOR THE FILLING:

TO FINISH:

TO MAKE THE DOUGH:

TO MAKE THE FILLING:

TO MAKE THE PIES: