Perishky (Pies in a pocket)

Oops it's been awhile since my last post! We have been busy playing outside and exploring local BC parks now that COVID restrictions have lightened up a bit. To get back in the swing of things, I have a fun and delicious recipe for you to try!

Do you ever get a craving for pie, but don't want to have the commitment of making (and eating!) a whole pie? Well! Perishky (pie in a pocket) is the perfect solution. These are mini pies that you can pack along in your lunch, on a picnic, or freeze to bake later when you get that hankering for some pie deliciousness. This recipe comes from the Mennonite Girls Can Cook cookbook.

I made mine with strawberries and blueberries and they were so yummy! A quick tip:

• really pinch those edges together! Pinch, pinch, and pinch some more! My first tray had a few pies that opened up and the juices all escaped. They were good samples before company came over!

Here's the recipe:

Ingredients:

Pie Pastry

• 1/2 cup shortening

• 1/2 cup butter

• 3 cups flour

• 1 tsp salt

• 1 tsp baking powder

• 1 egg, beaten

• 1 cup milk

Filling:

• 4-5 cups blueberries, or finely chopped fruit such as apples, strawberries, and/or rhubarb

• 2 cups sugar mixed with 1/4 cup flour and 1/4 cup cornstarch (If using apples) or 2 cups sugar mixed with 3/4 cup thickening mix (cornstarch and flour) if using berries

Instructions:

1. Cut shortening and butter into dry ingredients with pastry blender.

2. Add combined beaten egg and milk. Stir with a fork until everything is moist. If dough is too moist, sprinkle with a handful of flour and knead gently until dough holds together (I needed to add more flour).

3. Refrigerate overnight or a few hours.

4. Divide dough in half and roll out each half to a square approximately 16x16 inches. Cut into 12-16 squares.

5. Sprinkle about 1 tsp of the sugar mixture in the centre of each square. Top with fruit and another 1-2 tsp of sugar mixture per square.

6. Brush edges of pastry with water. Fold corners of squares and pinch edges.

7. Place on parchment lined cookie sheets, not too closely together. Bake at 400F for 25-30 minutes. Or freeze the unbaked perishky to bake later. Baking frozen perishky will take more time.

8. If using parchment paper, let cool before transferring to a serving plate; if not using parchment paper, remove before they begin to cool and the juices harden.

9. Do not store in a sealed container except to freeze, because they get soft. Uncover when thawing.

Recipe from Mennonite Girls Can Cook.