Blueberry Peroghies

Blueberry Peroghies

AuthorJulie

Adapted from Canadian Living.

Dough:
3 cups all-purpose flour
1/2 tsp. baking powder
pinch salt
2 Tbsp. butter, melted
3/4 cup milk
1 large egg
1/3 cup water (approx)
Filling:
2/3 cup sugar
1 Tbsp. all-purpose flour
2 cups fresh or frozen (don't thaw them) blueberries or saskatoon berries
butter, for cooking (optional)
sour cream or whipped cream, for serving

1

In a large bowl, stir together the flour, baking powder and salt. In a small bowl (or Pyrex measuring cup) stir together the butter, milk and egg; add to the flour mixture and stir until you have a dry, shaggy mixture. Add the water about a third at a time, until you have a soft, slightly sticky dough. Knead it about 10 times, then cover with a towel or plastic wrap and let rest on the countertop for 20 minutes.

2

To make the filling, stir together the sugar and flour; stir in the blueberries. On lightly floured surface, roll out the dough to a scant 1/4-inch thickness. Using a 3-inch round cutter, cut into rounds. Stretch each round slightly; fill with a spoonful of the blueberry mixture, ensuring you get some of the sugar-flour in there as well.

3

Pull dough over filling into semicircle; pinch edges together to seal. Cover with tea towel. Repeat with remaining dough and filling. Freeze in a single layer or cook immediately.

4

In large pot of lightly salted water, boil perogies in batches, until they float to the top and the dough is tender, about 10 minutes. With slotted spoon, transfer to dish; drizzle with butter to prevent sticking. If you like, brown the well-drained boiled perogies in a hot pan with butter until crisp and golden; dribble the remaining butter from the pan overtop. Serve with sour cream or whipped cream. Makes about 3 dozen peroghies.

Ingredients

 Dough:
 3 cups all-purpose flour
 1/2 tsp. baking powder
 pinch salt
 2 Tbsp. butter, melted
 3/4 cup milk
 1 large egg
 1/3 cup water (approx)
 Filling:
 2/3 cup sugar
 1 Tbsp. all-purpose flour
 2 cups fresh or frozen (don't thaw them) blueberries or saskatoon berries
 butter, for cooking (optional)
 sour cream or whipped cream, for serving

Directions

1

In a large bowl, stir together the flour, baking powder and salt. In a small bowl (or Pyrex measuring cup) stir together the butter, milk and egg; add to the flour mixture and stir until you have a dry, shaggy mixture. Add the water about a third at a time, until you have a soft, slightly sticky dough. Knead it about 10 times, then cover with a towel or plastic wrap and let rest on the countertop for 20 minutes.

2

To make the filling, stir together the sugar and flour; stir in the blueberries. On lightly floured surface, roll out the dough to a scant 1/4-inch thickness. Using a 3-inch round cutter, cut into rounds. Stretch each round slightly; fill with a spoonful of the blueberry mixture, ensuring you get some of the sugar-flour in there as well.

3

Pull dough over filling into semicircle; pinch edges together to seal. Cover with tea towel. Repeat with remaining dough and filling. Freeze in a single layer or cook immediately.

4

In large pot of lightly salted water, boil perogies in batches, until they float to the top and the dough is tender, about 10 minutes. With slotted spoon, transfer to dish; drizzle with butter to prevent sticking. If you like, brown the well-drained boiled perogies in a hot pan with butter until crisp and golden; dribble the remaining butter from the pan overtop. Serve with sour cream or whipped cream. Makes about 3 dozen peroghies.

Blueberry Peroghies
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