Greetings,

I have twice tried to make pierogi. I struggled both times with the crust as it would "snap back" when rolling out and after cutting into circles. My first attempt may have used a high-gluten flour. The snap back phenomenon wasn't surprising in hindsight. Thus, I used either pastry flour or all-purpose flour in my second attempt. That mess ended up in the garbage can, with the filling used in another way. I will note that I have never had issues with snap back when making pie crusts.

I would appreciate suggestions as I don't like having a recipe defeat me. I need a much better plan before attempting pierogi again. My intuition tells me that something "little" needs to be addressed.

Your thoughts??

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