Blackberry Hand Pies

To prepare crust: Combine whole-wheat flour, 1 1/4 cups all-purpose flour and salt in a food processor and pulse until combined. Add coconut oil and canola oil. Pulse again until small crumbs begin to form. Add 10 tablespoons ice water and continue to pulse until the dough comes together. Add more water, 1 tablespoon at a time, if needed. Transfer the dough to a piece of plastic wrap. Shape into a disk, wrap in the plastic wrap and refrigerate for at least 20 minutes and up to 4 days.

Meanwhile, prepare filling: Combine blackberries, granulated sugar and lemon juice in a medium saucepan. Bring to a simmer over medium-low heat. Cook until the berries start to soften, about 1 minute, then mash with a fork or potato masher. Simmer until the mixture has a jamlike consistency, about 3 minutes. Add the flour-and-water mixture and simmer, stirring, until thickened, about 1 minute. Remove from heat and stir in lemon zest. Let cool to room temperature.

To assemble & bake hand pies: Preheat oven to 375°F. Line a baking sheet with parchment paper.

If the dough has chilled for more than 1 hour, let it stand at room temperature for 10 to 20 minutes. Roll the dough on a lightly floured surface to a 1/4-inch thickness. Using a biscuit or cookie cutter, cut the dough into 4-inch rounds. Reroll the scraps and cut again to make 8 rounds total. Roll each into a 5-inch round. Place 2 tablespoons of the filling in the center of each. Brush the edges with egg wash and fold to form a half-moon. Crimp with a fork to seal. Place on the prepared baking sheet.

Brush the hand pies lightly with egg wash and sprinkle with pearl (or sanding) sugar. Cut a small vent in the top of each. Bake until the edges are golden and the filling is bubbling, about 25 minutes. Let cool for 5 minutes before serving.