Uncle Bill's Pastry Dough for Peroshky

READY IN: 35mins
Recipe by William Uncle Bill

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.

Top Review by Kittencalrecipezazz

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!

Ingredients Nutrition


  1. In a mixing bowl, combine cake and pastry flour and salt.
  2. Add Crisco and using a pastry blender, cut in until mixture is uniform and crumbly.
  3. In a small bowl, beat egg.
  4. Add water and white vinegar and mix to blend.
  5. Add egg mixture to flour and mix until dough is evenly moist.
  6. Divide dough in half and form into balls.
  7. Wrap one dough ball in plastic wrap while you are using the other one.
  8. On a lightly floured surface roll dough out to about 1/8" thickness.
  9. Using a 3 1/2" round cookie cutter or any tool that would be about this size, cut out rounds.
  10. Prepare a medium size muffin baking tin by spraying with a non stick vegetable spray.
  11. Carefully lift dough rounds with a spatula and place rounds into the muffin tins.
  12. Gently press down and around the sides of the muffin tin to shape.
  13. 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).
  14. Using the tynes of a fork, press the top edge of the pastry to form a crinkled pattern.
  15. Add 1/2 teaspoon of sugar (if desired) onto the fruit.
  16. Bake in a preheated 400 F oven for 12 to 15 minutes or until the crust is just lightly brown.
  17. Let sit for about 5 minutes to cool slightly.
  18. Carefully run a small sharp knife around the edges and remove tarts onto a wire rack to cool.
  19. The crusts will be quite short, so be carefull when removing the tarts from the muffin tins.
  20. Serve with butter, ice cream, sour cream, yogurt, whipping cream or whipped cream.
  21. These tarts are good to eat hot or cold.

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