Julie van Rosendaal

Blueberry/Saskatoon Berry Perogies

adapted from Canadian Living

Dough:
3 cups all-purpose flour
1/2 tsp. baking powder
pinch salt
2 Tbsp. butter, melted
3/4 cup (175 mL) 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

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.

To amke 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.

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.

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.