Blueberry Fried Pies Recipes

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.

FRESH BLUEBERRY PIE

Steps:

• Preheat the oven to 400˚ F. Line a sheet pan with parchment paper.
• Mix the blueberries, 1/2 cup of sugar, the flour, lemon zest, lemon juice and Cassis in a large bowl. Carefully ease one pie crust into a 9-inch pie plate, making sure not to stretch the dough or it will shrink as the pie bakes. With a sharp knife, cut the excess dough off at the edge of the pie plate. Spoon the blueberry mixture into the pie shell, scraping the bowl with a rubber spatula to be sure you include all the juices.
• Brush the edge of the crust with the egg wash. Carefully lay the second crust on top, again easing - not stretching - it onto the pie. Cut the excess dough off at the edge of the pie plate. Press the edges together with a dinner fork or crimp with your fingers. Brush the top crust with the egg wash, cut three slits for steam to escape and sprinkle with sugar.
• Place the pie on the prepared sheet pan and bake in the middle of the oven for 45 to 50 minutes, until the filling is very bubbly and the crust is nicely browned. Allow to cool and serve warm or at room temperature.
• Cut the butter in 1/2-inch dice and return it to the refrigerator while you prepare the flour mixture. Place the flour, sugar and salt in the bowl of a food processor fitted with the steel blade and pulse a few times to mix. Add the butter and shortening and pulse 10 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump the dough out on a floured board and turn it into a ball. Wrap it in plastic wrap and refrigerate for 30 minutes.
• Cut the dough in half. Roll each piece out on a well-floured board into a 12- to 13-inch circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board.

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

HOMEMADE BLUEBERRY PIE FILLING

Steps:

• Cook and stir 3 pints blueberries, sugar, cornstarch, and cinnamon in a saucepan with water over medium-low heat until sugar is dissolved and mixture is slightly thickened, 10 to 15 minutes. Remove saucepan from heat and add butter and remaining 1 pint blueberries; stir gently so blueberries stay whole. Allow to cool.

AIR FRYER BLUEBERRY HAND PIES

Steps:

• Roll out each circle of pie dough on a lightly floured surface to 1/8-inch thickness. Cut circles into the dough using a 3 1/2-inch round cookie cutter to make 16 circles (8 from each dough round). If you don't have a 3 1/2-inch cookie cutter, you can use the mouth of a large cup or wide-mouth jar.
• Moisten the edge of a circle with water, then add 2 tablespoons blueberry pie filling in the center (or however much can fit while still leaving the edges bare).
• Place another dough circle on top of the filling and pinch the edges of the two dough rounds together to seal. Use a fork to crimp the edges to secure them further. Add a slit in the top of the crust with a sharp knife. Repeat with the remaining dough circles until you have 8 round pies.
• Preheat an air fryer to 350 degrees F (175 degrees C) and spray the air fryer basket with cooking spray. Place pies in the basket in a single layer (you may need to work in batches). Spray the tops of the pies with more cooking spray, and sprinkle the tops with coarse sugar.
• Cook in the air fryer until golden brown, about 9 minutes.