Blueberry Hand Pies 

Filling:

12 oz blueberries

1 apple, diced

1/2 c. water

1/2 c. sugar

2 T. corn starch

1/4 tsp ground ginger

1/4 tsp vanilla powder

1 T butter

2 T milk

Cook water sugar and apples until boiling for a few minutes. Add half the blueberries. Cook for 5 minutes or so. Toss remaining blueberries with corn starch, spices. add to pot and cook for a few minutes. It should thicken a bit. turn off heat and add butter. Stir and let cool.

Crust:

2 1/4 c. flour (I used spelt, unbleached white and tapioca)

1 tsp salt

10 T. butter

1/2-3/4 water

Mix flour and salt, cut in butter until crumbly.

Add water and stir.

Knead until smooth, cover and let sit for 30 minutes

Roll out dough and cut into disks or squares. place 1-2 T of filling in each and cover or fold over and seal. Brush tops with milk. pierce tops with a fork, bake at 375 for 20-30 minutes.