Combine the flour and salt in the bowl of a food processor fitted with a blade. Pulse a couple of times to distribute the salt through the flour. Add the butter all at once, and pulse the processor until the butter pieces are the size of peas. Add the vinegar and 4 tablespoons of ice water and pulse until the mixture just starts to come together into a dough. Add additional water as needed. At 6000+ feet above sea level, I needed a little over 5 tablespoons.
Spill the mixture out of the bowl onto a workspace. With the heel of your hand, schmear the dough across the workspace three times. This creates layers of butter that translate into a flaky crust. Divide the dough in half and form two disks. Wrap in wax paper and chill in the refrigerator for one hour, while you put together the Blackberry - Cherry Filling.
Preheat the oven to 400 degrees F.
Remove one dough disk from the refrigerator and roll to a large circle, ⅛" thick. Using a pizza wheel or sharp knife, cut the dough circle into eight even pizza slices. I do this by first cutting the circle in half, rotating the circle 90 degrees and cutting it in half again. I then divide each of the quadrants into halves.
For step - by - step instructions for making a pie crust, complete with photographs, go [url]here ∞http://thewimpyvegetarian.com/my-pantry/making-a-simple-pie-crust/[/url].
Place a large sheet of parchment paper on a baking sheet. Place four of the 'pizza' slices of dough on the parchment paper.
Place 2 - 3 tablespoons Filling in the middle of each of the 'pizza' slices. Dampen the edges of the 'pizza' slices with water, and take each of the other four 'pizza' slices and place them over the filling, slightly stretching the dough to meet the edge of the bottom layer of dough.
Press the edges of the dough together and crimp with the tines of a fork.
Brush the tops of the turnovers with water and sprinkle ¾ teaspoon turbinado, raw or coarse sugar over the tops. Slice two small vents into the tops of each.
Place the baking sheet with the turnovers in the refrigerator while you roll out the second dough disk. Repeat the above instructions and remove the baking sheet from the refrigerator when you're ready to build the next four turnovers. Return the baking sheet to the refrigerator for 15 minutes to slightly chill.
Slip the baking sheet into the oven and bake for 30 minutes, or until the filling is bubbly and the crust is a light golden brown. At sea level, you may only need to bake them for 15 - 17 minutes.
Let rest for 10 minutes and dig in!
