Margaret Melieux's Pierogi dough recipe

 500 g. flour

1 t. salt

80 g. butter

200 ml hot water

Place all in a stand mixer or food processor and combine. It will be a softer dough, maybe a bit sticky.

Continue to make pierogis as normal.

Margaret doesn't roll out the dough but pinches off a ball, flattens it out with her hands to form a circle and fills with blueberries or apples slices.  She  cooks them in boiling water as you would with potatoes/cheese/etc.  Sprinkles with sugar.  She said she rolls the apple slices in cinnamon sugar and sometimes adds sour cream to the blueberries.