Mix the flour and salt together in a mixer. Add the eggs and water and knead until its smooth. Mould the dough into a ball, cover the dough and let it sit for at least 2 hours or overnight. (you can also do this by hand, you will just have to use a little elbow grease to knead the dough)

Place the blueberries, sugar and cinnamon in a bowl and mix till the blueberries are coated. Its ok if the sugar and cinnamon fall to the bottom of the bowl a bit. Just make sure to scoop some up when you fill the perogies.

In a bowl, mix the thawed blueberries with the powdered sugar and the sour cream. Set aside.

Cut the dough into quarters. Take one of the quarters and cover the rest. Roll out the dough on a lightly floured surface. You want it to be quite thin. Using about a 3 inch in diameter glass or round cookie cutter, cut out as many circles as you can get. Try to make them close, because the more you re-roll the dough, the tougher it gets.

Take one of the dough circles and spoon a tablespoon and a bit of filling into the middle of the circle. Pull the sides around the filling to meet the other side of the dough. Pinch the sides of the dough together really well so that the edges are sealed. Continue with the rest of the dough and filling.

While you fill the perogies, boil a bit pot of water on the stove. When you're ready, drop a few perogies into the boiling water and boil for about 5 mins. Pull the perogies out with a slotted spoon and place them on a plate. Cover with blueberry sauce and serve right away.

Enjoy!