Scrumptious Blueberry Hand Pies.

Make the crust. Place the spelt flour, salt, and sugar in a large bowl. Add the vegan buttery spread and mix together using a pastry blender.
Once the mixture resembles coarse crumbs, add the water and stir until the dough comes together and forms a ball. Wrap dough in plastic wrap and refrigerate for 30 minutes.
Rinse and drain the berries, then place in a bowl with the sugar and flour. Toss together.
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
Roll out some parchment paper on a clean surface, and sprinkle flour all over the paper. Coat the rolling pin with flour as well.
Divide the chilled dough into four pieces. Take the first piece and roll into a ball, coating with flour.
Roll the piece of dough into a circle that is about 8 inches in diameter. Place about a quarter of the blueberries on the dough circle, and fold half of the dough over the top of the berries, leaving a ½ inch border peeking out from the bottom. Fold the border up and over the top piece of dough and press firmly to seal. Crimp the edges.
Make three vent holes in the pie and transfer to the baking sheet. Sprinkle the top of the pie with sugar. Repeat with remaining dough and berries.
Bake at 400 degrees for about 25-30 minutes, until crust is golden brown.
Cool before eating.