Berry Best Fried Pies Recipes

BLUEBERRY FRIED PIES

Steps:

• To make the crust, mix together the flour and salt. Add the lard, either with a fork, your hands or a pastry cutter.
• When the flour is clumped together, slowly add the cold water a tablespoon at a time until the dough is moist enough to come together. Form the dough into ball. Wrap and place the dough in the refrigerator to chill for at least an hour.
• Meanwhile, mix the blueberries, sugar, flour, lemon zest, cinnamon, and water in a pan, bring to a boil and cook for about 2 or 3 minutes or until thickened. Turn off the heat
• To make the fried pies, roll out the chilled pie crust until it's no more than a 1/4 of an inch thick. (I like to roll it out into a rectangle-type shape.) Cut out 12 five-inch diameter circles (I use a saucer as a guide). Any scraps that are left over you can roll out again and cut out more circles.
• To make each pie, place 2 tablespoons of filling in the center of each crust. Moisten the edges and fold the crust over, sealing the edges with your fingers and then by pressing down on the edge with a fork.
• In a cast-iron skillet, heat an inch of oil (or lard or shortening) to 350° F.
• With a spatula, gently place each pie into the hot oil, and turn over after a minute. Cook on the other side for another minute, and then drain on a rack or paper-towel lined plate. You can sprinkle powdered sugar over the pies if you like.

MIXED BERRY PIE

Steps:

• In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough into 2 portions so that 1 is slightly larger than the other. Shape each into a disk. Cover and refrigerate 1 hour or overnight., For filling, in a large saucepan, whisk sugar, cornstarch, salt, water and, if desired, cinnamon until smooth; add blueberries. Bring to a boil; cook and stir 2 minutes or until thickened. Cool slightly., Preheat oven to 400°. Gently fold raspberries, strawberries, blackberries and lemon juice into blueberry mixture. On a lightly floured surface, roll out larger portion of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Bake 10 minutes. , Reduce oven setting to 350°; bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

HOMEMADE FRIED PIES

Steps:

• COMBINE the flour, baking powder, salt, and sugar in a large bowl.
• Cut the shortening into the dry ingredients.
• MIX the eggs and evaporated milk together in a separate bowl, then add to the shortening-flour mixture.
• Mix with a fork just until it holds together.
• Roll out rather thin, to about ⅛-inch thickness.
• Cut out rounds using a 7-inch saucer or circle as a pattern, rerolling the dough as needed.
• Put ½-cup fruit pie filling on one-half of the circle, leaving a bit of space clear around the edge. Be sure your filling is fairly thick and cold or it will run.
• Fold over the circle and seal the edges well.
• HEAT shortening in a deep pan to a depth of about 2 inches until very hot.
• Deep-fry the pies until golden brown on both sides, 2 minutes per side.
• Put onto a baking sheet or cooling rack to cool before serving.

BERRY BEST FRIED PIES

Steps:

• In a saucepan, combine the sugar, cornstarch and water; add berries. Cook and stir over medium heat until the mixture comes to a boil. Cook and stir for 2 minutes; set aside to cool. , Combine the flour, baking soda and salt. Combine oil and buttermilk; stir into dry ingredients until mixture forms a ball. Roll on a floured surface to 1/8-in. thickness; cut into 4-1/2 in. circles. Place 1 tablespoon blueberry filling on each circle. Fold over; seal edges with fork. , In a skillet over medium heat, fry pies in 1/4 to 1/2 in. hot oil until golden brown, about 1-1/2 minutes on each side. Drain on paper towels.

BLUEBERRY HAND PIES

Steps:

• For the filling: Combine the blueberries and granulated sugar in a medium saucepan over medium heat. Bring to a boil, reduce the heat and cook, stirring, until the sugar is melted and the berries have started to burst, a few minutes. Stir together the cornstarch and lemon juice in a small bowl until combined, then add to the blueberry mixture. Add the lemon zest and vanilla and continue to cook until glossy and thickened, 2 to 3 minutes. Remove from the heat and let cool completely. Cover and refrigerate until ready to use.
• For the pastry: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment.
• To make the pies, unfold the thawed pastry and roll out to 10-inch squares if necessary. Cut each square in quarters, making four 5-inch squares from each. Spoon 1 1/2 tablespoons of cooled filling onto one corner of each square. Brush around the squares with the egg wash. Fold the pasty over the filling on each to make a triangle, pressing lightly to remove any air pockets. Crimp the edges shut with a fork. Put the pies on the prepared baking sheets. Brush the tops of the pies with the egg wash. Bake until golden brown, about 20 minutes. Transfer to a cooling rack set over a baking sheet.
• For the glaze: Mix the powdered sugar, vanilla and 1/3 cup cold water in a bowl until smooth. Drizzle the glaze over the pies and let set until dry.