Fried Pie Pastry Recipes

FRIED PIES

Steps:

• To make the pastry, mix together the flour, granulated sugar and salt. Cut in 1 cup of the shortening until the mixture resembles coarse crumbs. Add 1 of the eggs and the buttermilk and stir until it just comes together. Add a little more buttermilk if needed. Form it into a ball and refrigerate for at least an hour.
• To make the pies, roll the pastry out into a large square. Trim the edges to make a rectangle. Cut into 8 to 10 long rectangles, using a butter knife.
• Spoon a tablespoon or so of filling into the top half of one of the rectangles.
• Use the remaining beaten eggs to seal the edges by folding the bottom half of the rectangle over the top. Then crimp the edges shut with a fork. Repeat with the other pies, filling half with apple pie filling and half with cherry pie filling.
• Heat shortening in a medium, deep saucepan over medium-high heat to 350 degrees F. Fry the pies until golden brown, 2 to 3 minutes per side. Remove and immediately drain on paper towels.
• Sprinkle with powdered sugar and serve.

FRIED PIE PASTRY DOUGH

Steps:

• 1. In a large bowl, combine flour and salt. Cut in crisco with a pastry knife until it resembles coarse crumbs.
• 2. Combine beaten egg and ice water. Sprinkle over flour. Add in white vinegar. Mix until it all comes together to form a ball. Add more water if its looks too dry. Wrap in plastic wrap and refrigerate for 30 minutes.
• 3. Roll out dough into 6 inch rounds. Fill with favorite fruit filling, wet edges with a little water, fold over and crimp together with a fork.
• 4. Deep fry for 2-4 minutes until golden brown. Sprinkle with cinnamon and sugar.

NEVER, NEVER FAIL PIE PASTRY

Steps:

• In a medium bowl, mix together flour, sugar, baking powder, and salt. Cut in lard until mixture resembles coarse meal.
• In a separate bowl, whisk together water, egg yolk, vanilla extract, and vinegar. Stir into flour mixture and knead dough briefly, just until smooth. Allow to rest 15 minutes before rolling out. Pastry is easier to work with when chilled. Can be stored in refrigerator for up to 1 week.

FRIED APPLE PIES

Steps:

• Sift flour and salt together. Cut in the shortening with a pastry blender until the mixture resembles coarse crumbs. Add cold water 1 tablespoon at a time and mix with fork. When the flour mixture is moistened, gather it into a ball, wrap it in plastic, and refrigerate for 30 minutes.
• Peel and dice the apples and place them in a saucepan. Combine the sugar and cinnamon; pour over the apples and toss to coat. Cook, covered, in a saucepan on low heat. Cook until soft, then mash with fork to form a thick applesauce. Allow to cool.
• Transfer the dough to a lightly floured work surface. Roll the dough out to 1/8 inch thick and cut rounds with a large cookie cutter (4 inches in diameter).
• In each round, place 1 heaping tablespoon fruit. Moisten edges with cold water, fold in half, and press edge with a fork to seal. Repeat with the remaining pastry and filling.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Fry the pies, a few at a time, 2 to 3 minutes on each side; cook until the crust is golden brown. Drain on paper towels.

TRADITIONAL FRIED PIE PASTRY

Steps:

• Combine dry ingredients in a large mixing bowl.
• Cut in shortening (suggested to cut in half then add in the other half because it makes the pastry both tender and flaky)until it resembles coarse meal.
• Mix water and vinegar together,set aside.
• Add in water mixture, stirring with a fork until dry ingredients are moistened.
• Add a little more water if dough seems too dry; shape dough into a ball and chill at least 1 hour, until ready to use.
• Preferred filling Our Family's Fried Pies.
• Roll out a ball of pastry about the size of a golf ball.
• Spoon 1 heaping tablespoon of fruit filling on 1/2 of pastry circle leaving about a half inch edge.
• Fold over and seal with a fork.
• ***Pies may be frozen at this point.
• Fry frozen or thawed pies in a skillet of hot oil(preferred Crisco at 375 degrees in cast iron skillet) until golden brown.
• Remove to a paper towel lined plate.
• Can be eaten as is (preferred)or sprinkle with powdered sugar, lightly.
• Enjoy! ;).

FRIED PIE PASTRY

Steps:

• Combine flour and salt. Cut in shortening with pastry blender until mixture resembles coarse meal. Combine egg and water, and sprinkle lightly over flour mixture. Add vinegar, and lightly stir with a fork until dry ingredients are moistened. Shape into a ball.
• Wrap dough in wax paper. Chill for at least one hour. Use as directed in any fried pie recipe.

FRIED PIE CRUST

Steps:

• Mix all ingredients. Roll dough to 1/8 inch thick. Cut into circles. Make circles at least 4". Fill pastry with 1 heaping tablespoon prepared fruit. Fold circle in half, seal edges with fork if you don't have plastic utensils for making pot stickers and the like. Fry until golden brown in about 1/4" canola oil. Great served hot or cold.