Ingredients and Weight:
- Fresh blueberries: 1 pound (454 grams)
- Sugar: 1/2 cup (120 grams)
- Lemon juice: 1 tablespoon (15 milliliters)
- Pie dough (homemade or store-bought): 1 pound (454 grams)
- Butter: 1/4 cup (56 grams), melted
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a medium bowl, combine the blueberries, sugar, and lemon juice. Mix thoroughly and set aside for 10 minutes, allowing the blueberries to release their juices.
- On a lightly floured surface, roll out the pie dough to a thickness of 1/8 inch (3 millimeters).
- Cut out 16 circles of dough, each with a diameter of about 3 inches (7.5 centimeters).
- Place a spoonful of blueberry filling in the center of each circle of dough.
- Fold the dough over the filling and pinch the edges to seal.
- Arrange the pierogi on a baking sheet lined with parchment paper.
- Brush the pierogi with melted butter and bake at 350°F (175°C) for 10-15 minutes, or until golden brown.
Nutritional Information:
- Calories: 250 (per serving)
- Fat: 10 grams
- Carbohydrates: 40 grams
- Protein: 5 grams
Dish Characteristics:
- Soft, chewy dough filled with sweet and juicy blueberries
- Golden brown and crispy exterior
- Perfect for breakfast, lunch, or dessert
User Comments:
- "Absolutely delicious! The perfect balance of sweetness and tartness."
- "The dough was so light and fluffy, and the blueberry filling was bursting with flavor."
- "These pierogi were a hit with my family. They're easy to make and so satisfying."
Special Precautions and Tips:
- Use fresh blueberries for the best flavor and texture.
- Don't overfill the pierogi, as they may burst open during baking.
- Freeze leftover pierogi for up to 3 months. To reheat, thaw and pan-fry until warmed through.
