Since I had my hands free for most of the observation, I was able to get lots of pictures, and now have a hard time choosing what is necessary for explanatory’s sake and what is merely “ornamental.” If this gets too long to print, be sure to "unclick" images for printing.
Ingredients:
3 c flour
1 tsp salt
1 tsp baking powder
1/2 c shortening
1/2 c margarine
1 egg, beaten
1 cup milk
Filling: 4 - 6 cups blueberries or finely chopped fruit such as apples and/or rhubarb.
2 cups sugar mixed with ¼ c flour and ¼ c cornstarch if using apples
OR ¾ c combination of cornstarch and flour, if using berries or juicy fruit
Method:
1. Cut shortening and margarine into dry ingredients with pastry blender.
2. Add combined beaten egg and liquids. Stir with fork until everything is moist. If dough is too moist, sprinkle with a handful of flour and knead gently (or turn, up and over to mix in dry crumbs from the bottom, using a firm spatula) until dough holds together nicely.
3. Refrigerate overnight or a few hours.
4. Divide dough in half and roll out to a square or rectangle (approx 16” x 16”) so that you can cut about 12 – 16 square patches.


7. Place on parchment paper lined cookie sheets, not too close together.
8. Bake at 400 F about 20 - 30 minutes or until golden brown and juices run out. (you can freeze the unbaked Perishky and bake later; bake frozen Perishky a little longer)