Fried Blackberry Pies Recipes

SMALL VERSION OF A GOOD THING (RECIPE: MINI FRIED BLACKBERRY PIES)

Steps:

• For filling:
• Add blackberries, 1 tablespoon water, sugar, lemon juice and lemon zest to a small saucepan. Bring to a medium boil. Cook for 5 minutes. Mash the berries. Mix cornstarch with remaining two tablespoons of water. Slowly add half the cornstarch mixture to the berries, stir constantly and return to a boil. If the berry mixture doesn't thicken after it's brought to a boil, add remaining cornstarch mixture stirring constantly until the mixture boils. Remove from heat and let cool. The filling may be made ahead and kept in the refrigerator.
• For crust:
• Place pie crusts on a floured surface. Cut with a 3 inch biscuit cutter. Place a teaspoon of filling in the center of each circle. Fold over and crimp edges. Flip the little pie over and crimp the other side. This keeps the pie from coming apart while it's frying. As you crimp, you'll lose some of your filling. I haven't found a way around that. Just eat all the filling that comes out of the crust.
• Drop the little pies in a pot with at least two inches of hot oil. Only fry a few at once. If the pot gets too crowded, bad things might happen like your pies sticking to the pot. This size pie only needs to cook for about 30 seconds per side. So, don't leave your station. As soon as they are brown on one side, flip them and brown the other side. Remove from the hot oil and drain.
• For icing:
• Mix until sugar dissolves. Drizzle over cooled pies.

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 BLACKBERRY PIES (AIR FRYER OPTION)

Steps:

• In a large bowl, mix together the flour, baking soda, and salt.
• Pour in the vegetable oil and the buttermilk into the same bowl.
• Stir until dough forms and knead with hands until it is all combined.
• Roll out dough until it is about 1/4 inch thick.
• Using a 4" biscuit cutter or rim of the cup, cut out circles.
• Repeat rolling out the dough until the dough is used up.
• In a small saucepan, pour the sugar, cornstarch, water, lemon juice, and spices.
• Set to medium heat and add in the blackberries.
• Stir frequently and allow it to come to a boil.
• Once it has boiled, stir frequently (break up the blackberries into pieces) and then remove from the heat and allow to cool. The filling will thicken.
• Once the filling has cooled, add 1 tbsp of filling to eat pie and fold pies in half.
• Use a fork to seal the edges.
• In a medium saucepan, add oil until it is about 1 inch deep.
• Heat on medium heat and allow it heat until starting to bubble.
• Add 1 or 2 pies at a time and fry on each side for about 1 1/2 minutes or until golden brown.
• Remove to a paper toweled lined plate.
• Repeat until all pies are done.
• Set the air fryer to 350°
• Spray the inside of the air fryer basket with nonstick spray.
• Add 3 or 4 pies to the basket and spray well with the nonstick spray.
• Cook on each side for about 5 minutes and remove to cool.
• Repeat the process until all pies are air fried.
• In a small bowl (big enough to dip the pies into) combine together the confectioner's sugar, milk, and vanilla extract.
• Once the pies have COMPLETELY cooled, dip both sides of the pies into the glaze.
• Use a fork to pick the pies up and lightly shake off the excess glaze.
• Place on parchment paper or a silicone mat and allow the glaze to harden.

LISA'S FRIED PIES

Steps:

• 1. Sift flour and salt together. Cut in the shortening.
• 2. Add water and mix with fork. Roll out to about 1/8 inch thick on a floured board.
• 3. Cut with a large cookie cutter (4 inches in a diameter). In each round, place 1 heaping tablespoon fruit filling.
• 4. Moisten edges with cold water, fold and press edge with a fork.
• 5. Heat oil in deep fryer, fry pies, a few at a time, 2 to 3 minutes on each side; cook until golden brown.
• 6. Drain on paper towels. Drizzle glaze over fried pies while warm.

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.

FRIED BLUEBERRY HAND PIES

Steps:

• To make the crust, in a medium bowl, whisk together flour, sugar, and salt. Add cold, grated butter and, using your fingers, work the butter into the flour mixture. Quickly break the butter down into the flour mixture, some butter pieces will be the size of oat flakes.
• Create a well in the butter and flour mixture and pour in buttermilk. Use a fork to bring to dough together. Try to moisten all of the flour bits. Add more buttermilk if necessary.
• On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. That's perfect. If you find the dough needs more moisture, add a bit more. Press and knead the dough into a disk. Wrap in plastic wrap or waxed paper and place in the refrigerator for at least 1 hour or up to two days.
• When the pie crust is chilled, remove it from the refrigerator, cut in half and return the other half to the fridge to keep chilled.
• Lightly flour a clean counter and rolling pin.
• Roll the pie crush into a 1/3-inch thick shape that resembles a rectangle. You want the pie crust to be thin enough to feel bendy and pliable but thick enough to handle without too much worry. I think juuuust a bit thicker than 1/4-inch is the sweet spot. Your rectangle should be approximately 10×14 inches.
• This is where a kitchen ruler or measuring tape comes in really handy. First cut any ragged edges off the pie crust rectangle, creating a rectangle with even, smooth sides. Measure and cut the pie crust in half along the shorter (approx 10-inch) side. You'll have two longer strips of dough.
• Measure the longer strips into three sections and slice. You'll have six squares from each dough half.
• Dollop 1 heaping teaspoon of blueberry jam into the top right corner of each square. Add four blueberries to each dollop of jam.
• Lightly brush the top and right side of each dough square with egg wash. From the bottom left corner, fold each pie square into a triangle.
• Press lightly with your fingers then use a fork to crimp the two edges. Repeat with all the squares. Place on a parchment lined baking sheet and refrigerate. Repeat the process with the second dough half and refrigerate those too for 30 minutes.
• When you're ready to fry the pies, in a medium saucepan fitted with a deep-fry thermometer and set over medium heat, have about 2 1/2-inches of oil to 360 degrees F.
• Place three pie triangles into the hot oil. Fry until deep golden on all sides, flipping once or twice, about 4 minutes.
• Remove pies with tongs or a spider and place on a cooling rack over a baking sheet. Bring the oil back up to temperature if it dropped and continue to fry all the pies in batches. Before serving, dust with powdered sugar. Enjoy warm or room temperature.
• Pies are best enjoyed the day they're made! Makes 12 pies

#SUNDAYSUPPER - FRIED BLACKBERRY HAND PIES

Steps:

• Mix the blackberries and sugar together and let sit at room temperature, stirring up every 15 minutes for 45 minutes to macerate the berries.
• Unroll pie crusts and cut 6-inch circles.
• Add a heaping tablespoon of blackberries to half the pie circles.
• Brush the edge of each pie circle and then cover with another 6-inch pie circle.
• Pinch the edges together.
• Once you've made all the pies, set them in the fridge for 30-45 minutes.
• When they've chilled, preheat 2-3 inches of oil until it reaches 350 degrees.
• Add 1-2 pies at a time. Allow them to fry until golden brown and then flip over and do the same.
• Gently remove to paper towels to soak up excess oil.
• Serve after they've cooled.
• Store in the fridge for up to a week.

BLACKBERRY HAND PIES

Steps:

• Pie crust:
• In a food processor, blend together flours, sugar, and salt. Add chilled butter and shortening and pulse until mixture resembles coarse meal. Sprinkle water over flour mixture and pulse until dough forms moist clumps. Gather dough together and divide into 2 equal rounds. Flatten dough into disks and wrap in plastic wrap. Refrigerate for about 45 minutes.
• Blackberry Filling:
• Combine flour, sugar, blackberries and almond extract and stir gently until evenly coated.
• Preparation:
• Working with 1 round at a time, roll dough on a lightly floured surface to 1/4-inch thickness. Cut circles, approximately 5-inches in diameter using a plate or bowl as a guide. You should have a total of 8 circles. Spoon about 1/2 cup of blackberry filling into the center of each circle. Carefully fold circle over to form a half moon shape. Using a fork, dipped lightly in flour, press tines along the open edge to seal. Transfer hand pies to a parchment paper lined sheet pan and refrigerate for at least 1 hour or until needed.
• For serving:
• Preheat gas or charcoal grill to medium indirect heat. Brush hand pies lightly with egg yolk and sprinkle generously with sugar. Transfer hand pies to double-lined, heavy duty foil sprayed with nonstick spray and place on grill. Close lid and grill, rotating after 20 minutes, until crust is golden brown, about 40 to 50 minutes total.

EASY AIR FRYER BLACKBERRY HAND PIES

Steps:

• When making desserts that require the fresh fruit filling to be cooled before using in a recipe, I like to make that first. This way it will cool at room temperature while I am preparing the rest of the recipe.
• If you do not have fresh blackberries, you can use frozen ones. No thawing necessary, just add a couple of minutes to the cooking time when cooking the pie filling.
• I used premade pie crusts from the refrigerated section of the grocery store for convenience; but you can make your own homemade pie crust.
• Spray the air fryer basket with nonstick spray. Set aside.
• Add the blackberries and sugar to a medium saucepan and cook over medium heat. Cook the berries, mashing with a potato masher or the back of a spoon, until they start to break down and release their juices, about 2 - 3 minutes.
• Mix together the cornstarch and lemon juice in a small bowl. Add the cornstarch mixture and the lemon zest to the berries and stir until there are no more lumps. Continue to stir until the filling begins to thicken, 2 to 3 minutes. Remove from the heat, transfer to a bowl and let cool slightly.
• Roll one of the pie doughs out on a lightly floured surface until about 1/8-inch thick. Use a 5-inch round biscuit or cookie cutter, or the rim of a bowl, to cut out as many rounds as you can. Repeat with remaining dough round, gather the dough scraps and reroll as necessary to get 8 rounds.
• Place 1 small cube of room temperature cream cheese and 1 tablespoon of filling in the center of each dough round. Fold the dough over into a crescent and crimp the edges with a fork. Cut a couple of slits in the top of each pie for venting. Brush with beaten egg and sprinkle a bit of the coarse sugar over the pies.
• Place two of the pies in the basket of the air fryer. Cook at 375 degrees for about 8-10 minutes until golden brown, flipping the pies over about halfway through cooking time. Repeat until all pies are baked. Serve warm. Note: cooking time depends on the size of your air fryer and how many you can make at one time.
• Baking the mini blackberry hand pies in the oven: Preheat oven to 375 degrees. Line baking sheet with parchment paper. Prepare the pies as above except place prepared pies on baking sheet. Bake until the pies are golden brown, 15 to 20 minutes.

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.

FRIED BLACKBERRY PIES

Steps:

• For dough:
• Whisk flour, sugar, and salt in medium bowl. Add shortening. Using fingertips, blend until coarse meal forms. Add 6 tablespoons ice water, 1 tablespoon at a time, tossing with fork until moist clumps form and adding more water by tablespoonfuls if dry. Gather into ball; form into disk. Wrap in plastic; chill 2 hours.
• Roll out dough on lightly floured surface to 14-inch round. Using 6- to 7-inch round plate as guide, cut out 2 rounds. Gather remaining dough into ball. Roll out dough and cut out more rounds, gathering scraps and rerolling as needed for total of 6 rounds. Transfer rounds to rimmed baking sheet, layering between sheets of waxed paper. Cover and chill 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled.
• For filling:
• Mix berries, sugar, vanilla, cinnamon, and salt in large bowl. Let stand 5 minutes; stir again.
• Place 1 dough round on lightly floured surface. Brush with egg glaze. Spoon 1/2 cup berry mixture into center; fold sides of crust over filling, pinching tightly to seal. Repeat with remaining dough rounds and filling.
• Add enough oil to heavy large saucepan to reach depth of 2 1/2 inches. Attach deep-fry thermometer. Heat oil to 330°F to 340°F. Cook pies, 2 at a time, until deep golden brown, 7 to 8 minutes. Drain on paper towels. Dust with powdered sugar. Serve warm with ice cream.Adapted from Lamberts Downtown Barbecue