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1
Cut butter into 1/2 inch pieces and put in freezer.
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2
Put dry ingredients in cuisinart and pulse to mix.
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3
Add butter, pulse until you have pea sized bits of butter.
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4
With machine running add water and stop BEFORE you have a solid mass.
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5
It should be crumbly.
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6
Dump out, divide in half and form each half into flat disks.
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7
Wrap in plastic and refrigerate for at least 1 hour.
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8
Roll dough into a rough circle and place on sheet pan with parchment.
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9
Sprinkle pastry with 1/2 the cinnamon sugar.
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10
Place fruit filling in center 2/3 of pastry, sprinkle with remaining cinnamon sugar.
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11
Fold sides 1/3 of the way in toward center all the way around, leaving a 2/3 of the fruit exposed.
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12
With your thumb press down on the outside edge of the pastry circle to seal.
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13
Baked at 400 until pastry is nicely browned.
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14
Cool.
