In a large mixing bowl, combine 2 cups (240g) of freshly milled soft wheat flour and ½ tsp (3g) of salt. To ensure accurate measurement, begin by milling 3½ cups of soft white wheat berries on the finest setting of your grain mill. Once milled, sift the flour using a #40 sieve to remove excess bran, creating a light, pastry-quality flour perfect for a flaky crust. After sifting, weigh the flour to ensure you have exactly 240g (2 cups). Since milling and sifting can slightly alter volume, always mill extra berries to account for any loss during sifting.

Using a pastry blender, cut in 1 cup (226g) of cold unsalted butter until the mixture resembles coarse crumbs with visible pea-sized butter pieces.

In a medium bowl, whisk together ½ cup (120g) of sourdough discard and ⅓ cup (80ml) of ice water.

Gradually pour the liquid into the flour mixture, stirring with a wooden spoon until a shaggy dough forms.

Turn the dough onto a lightly floured work surface and shape it into a rough rectangle. Wrap tightly in plastic wrap and refrigerate for at least 2 hours.

After chilling, roll the dough into a 12x18-inch rectangle on a floured surface. Fold it into thirds, then fold in half. Refrigerate for 30 minutes.

Repeat the rolling and folding process twice more, chilling between folds. This creates flaky layers.

In a medium saucepan over medium heat, combine 2 cups (320g) of pitted sour cherries, ½ cup (100g) of granulated sugar, and 2 tbsp (16g) of cornstarch.

Add 1 tbsp (15ml) of lemon juice, 1 tbsp (14g) of unsalted butter, and 2 tbsp (28g) of brown sugar. Stir until combined.

Cook over medium heat, stirring frequently with a wooden spoon, until the cherries release juices and the mixture thickens (about 5-7 minutes).

Remove from heat and let cool completely before using.

Roll out the chilled dough on a lightly floured work surface to ⅛-inch thickness.

Using a sharp knife or a pie plate, cut out circles of dough (about 4-5 inches in diameter).

Place cut dough rounds onto a parchment-lined cookie sheet and refrigerate for 10 minutes.

Spoon 1-2 tbsp of cherry filling into the center of half the dough rounds.

Lightly brush the edges of the dough with an egg wash (1 beaten egg with 1 tbsp of water).

Place the remaining dough rounds on top of each filled piece and press the edges firmly to seal.

Use the tines of a fork to crimp the edges securely.

Cut small steam vents on top of each pie using a sharp paring knife.

Brush the tops of each hand pie with egg wash and sprinkle with 2 tbsp (24g) of turbinado sugar.

Preheat oven to 375°F (190°C) and line a half sheet pan with parchment paper.

Place pies onto the prepared pan, leaving space between them.

Bake for 28-32 minutes, rotating the pan halfway through, until the crust is golden brown.

Transfer to a wire rack and let cool for at least 10 minutes before serving.

Enjoy!