Since I had my hands free for most of the observation, I was able to get lots of pictures, and now have a hard time choosing what is necessary for explanatory’s sake and what is merely “ornamental.” If this gets too long to print, be sure to "unclick" images for printing.
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup shortening or lard
- 1/2 cup margarine or butter
- 1 egg, beaten
- 1 cup milk
- 6 cups blueberries or finely chopped fruit such as plums, apples and/or rhubarb.
- 1 1/2 cups sugar mixed with ¼ c flour and ¼ c cornstarch if using apples ( 1/4 cup more flour or cornstarch if using berries or very juice fruit)
- Cut lard and butter into dry ingredients with pastry blender.
- Add combined beaten egg and liquids. Stir with fork until everything is moist. If dough is too moist, sprinkle with a handful of flour and knead gently (or turn, up and over to mix in dry crumbs from the bottom, using a firm spatula) until dough holds together nicely.
- Refrigerate overnight or a few hours.
- Divide dough in half and roll out to a square or rectangle (approx 16” x 16”) so that you can cut about 12 – 16 square patches.
7. Place on parchment paper lined cookie sheets, not too close together.
8. Bake at 400 F about 20 - 30 minutes or until golden brown and juices run out. (you can freeze the unbaked Perishky and bake later; bake frozen Perishky a little longer)
Use your darkest baking sheets for nice browning.
Frozen Perishky will not open as quickly. The ones that ran out are likely the ones that I pinched, but no worries . . . parchment paper allows for easy clean up and the Perishky will be just fine! In fact, I like seeing what kind of fruit to expect.