RE: Making Dairy-Free Pierogi
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I am making this again tonight. The dough is unlike any other I have made, and it takes a while to form a proper ball of the right consistency instead of a clumpy, powdery mess. However, I resisted the urge to add water or flour and it works.
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Will a pie crust recipe work for making pierogi?
I have one made with flour and oil, it holds together well, and is easy to make.
Sorry about the dirty page, it looks like I dropped oil on it. The book is probably older than you, it is a McCalls cookbook printed in 1963.
The image isn't loading. I'll give it time, Hive seems to be misbehaving since the fork.
EDIT: I opened it in hive.blog. Pie crusts are meant to be baked, not boiled. I don't know how it would work, and the flavor might be wrong.
I did not realize they were boiled, so it might not work. But if you ever did a good pie crust, that is the one to use.