Dessert for 4

Blueberry Pierogi

Name: Blueberry Pierogi
Total time: 75 min
Yield: 4 servings
Cuisine: Eastern European
Ingredients: 1 1/4 cup blueberries; 2 tbsp sugar; 2 tsp unbleached all purpose flour; 1 3/4 cup unbleached all purpose flour; 1 egg; 1 dash salt; 1/4 cup milk; 1/4 cup water; 2 qts water; 1 tsp salt; 1 tsp oil (optional); 1/4 cup plain yogurt; 1 1/2 tsp sugar (optional)

$3.66for 475 minServes 4

Hand-cut dough wraps sweet blueberries, then the pierogi simmer in salted water and finish with sweetened yogurt.

Photo: curiouscuisiniere.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Berries, 6.25 oz$0.40/oz typical	6.25 oz	$2.50Typical price
	Eggs, 1$0.30 each typical	1	$0.30Typical price
	Milk, 2.25 oz$0.04/oz typical	2.25 oz	$0.09Typical price
	Sour cream, 2.25 oz$0.14/oz typical	2.25 oz	$0.30Typical price
Total for the servings shown		$3.66

Swaps

Swap sour cream for yogurtabout $0.02/oz less at typical prices
Swap milk for almondabout $0.01/oz more at typical prices

Pantry staples you likely have

Sugar and brown sugarFlourCooking spray, shortening, ghee, coconut and sesame oil

Not included in the cost.

75 minstart to table
Mediumdifficulty
4servings as written
$typical cost tier

Eastern European Vegetarian Budget Desserts Summer

Typical price

$0.91 per serving$3.66 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 1/4 cup blueberries
2 tbsp sugar
2 tsp unbleached all purpose flour
1 3/4 cup unbleached all purpose flour
1 egg
1 dash salt
1/4 cup milk
1/4 cup water
2 qts water
1 tsp salt
1 tsp oil (optional)
1/4 cup plain yogurt
1 1/2 tsp sugar (optional)

Steps

Mix the flour and salt, add the egg, milk, and water, and knead until a smooth dough forms.
Cover the dough and let it rest for 20 minutes.
Mix the blueberries with 2 tablespoons sugar and 2 teaspoons flour.
Roll the dough thin, cut 3-inch rounds, place filling in each center, fold, and press the edges firmly closed.
Bring 2 quarts water and 1 teaspoon salt to a boil in a large pot.
Boil the pierogi in batches for 3 to 4 minutes after they float, then lift them out with a slotted spoon.
Mix the yogurt with 1 1/2 teaspoons sugar if using, and serve it with the warm pierogi.