Uncle Bill's Pastry Dough for Peroshky

"I have been using this recipe for the past 10 years. The pastry is a bit more difficult to handle, but the tarts taste super great."
 
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Ready In:
35mins
Ingredients:
6
Serves:
8
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ingredients

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directions

  • In a mixing bowl, combine cake and pastry flour and salt.
  • Add Crisco and using a pastry blender, cut in until mixture is uniform and crumbly.
  • In a small bowl, beat egg.
  • Add water and white vinegar and mix to blend.
  • Add egg mixture to flour and mix until dough is evenly moist.
  • Divide dough in half and form into balls.
  • Wrap one dough ball in plastic wrap while you are using the other one.
  • On a lightly floured surface roll dough out to about 1/8" thickness.
  • Using a 3 1/2" round cookie cutter or any tool that would be about this size, cut out rounds.
  • Prepare a medium size muffin baking tin by spraying with a non stick vegetable spray.
  • Carefully lift dough rounds with a spatula and place rounds into the muffin tins.
  • Gently press down and around the sides of the muffin tin to shape.
  • Place about 2 tablespoons of fruit mixture into the prepared dough cup keeping fruit mixture down about 1/4" from the top, (DO NOT OVERFILL).
  • Using the tynes of a fork, press the top edge of the pastry to form a crinkled pattern.
  • Add 1/2 teaspoon of sugar (if desired) onto the fruit.
  • Bake in a preheated 400 F oven for 12 to 15 minutes or until the crust is just lightly brown.
  • Let sit for about 5 minutes to cool slightly.
  • Carefully run a small sharp knife around the edges and remove tarts onto a wire rack to cool.
  • The crusts will be quite short, so be carefull when removing the tarts from the muffin tins.
  • Serve with butter, ice cream, sour cream, yogurt, whipping cream or whipped cream.
  • These tarts are good to eat hot or cold.

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Reviews

  1. Perfect pastry! I actually made it on my processer, I used ice water in place of cold water, also I used an adjustable-size pastry maker to form them which saved tons of time (I think you know the one I mean lol!) I used your apple filling for the middle (recipe#53864) what a treat and I can't wait to make these again, thanks for sharing Uncle Bill!
     
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Tweaks

  1. Perfect pastry! I actually made it on my processer, I used ice water in place of cold water, also I used an adjustable-size pastry maker to form them which saved tons of time (I think you know the one I mean lol!) I used your apple filling for the middle (recipe#53864) what a treat and I can't wait to make these again, thanks for sharing Uncle Bill!
     

RECIPE SUBMITTED BY

I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%. From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals. I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ. I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.
 
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