BLUEBERRY PIEROGI (pierogi z jagodami)

Rinse 1-1/3 lb blueberries, discarding any stems, leaves and impurities. Let drip-dry in colander and dust (though sieve) with 1 T cornstarch.

Put a big pot of water on to boil, adding a little salt and 2 T salad oil.

Sift 2 c flour onto bread-board, sprinkle with 1/2 t salt, make well at center and deposit 1 egg inside. Mix flour with egg, gradually adding about 1/2 c warm water. Work dough by hand on floured board until soft and glossy. Divide into 3 parts, covering 2 parts with inverted bowl or several thicknesses of dish towel so the don't dry out. Roll out thin, cut into 3" circles with glass or biscuit-cutter. Place spoonful of berries on each round, fold in half and pinch edges together well.

When the 1st batch of pierogi is made, proceed the same way with the remaining 2 batches of dough. Cook pierogi in boiling water in batches so as not to overcrowd. When they float up, cook another 2-3 min. Remove with slotted spoon to colander. Serve with melted butter or 1 c sour cream fork-blended with 3-4 T sugar.