Fried Pie Crust Recipes

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FRIED PIE PASTRY



Fried Pie Pastry image

Pastry recipe for fried pies. Use with your favorite fried pie fillings.

Provided by Donna Mig

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Yield 12

Number Of Ingredients 6

3 cups all-purpose flour
1 teaspoon salt
¾ cup shortening
1 egg, beaten
¼ cup water
1 teaspoon distilled white vinegar

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.

Nutrition Facts : Calories 233 calories, Carbohydrate 23.9 g, Cholesterol 15.5 mg, Fat 13.5 g, Fiber 0.8 g, Protein 3.8 g, SaturatedFat 3.4 g, Sodium 200.2 mg, Sugar 0.1 g

FRIED PIE CRUST



Fried Pie Crust image

The crust is fried, not the pie. This originally came from a wonderful pineapple cream pie, but is great with all no-bake cream fillings.

Provided by HAMM

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Yield 8

Number Of Ingredients 4

½ cup butter
½ cup flaked coconut
¾ cup all-purpose flour
2 tablespoons brown sugar

Steps:

  • Combine butter, coconut, flour and brown sugar in a sauce pan. Cook on medium heat until a rich brown color, stirring frequently.
  • Pour into pie plate and press out to edges evenly with a fork.
  • Allow to cool before filling.

Nutrition Facts : Calories 178.4 calories, Carbohydrate 14.7 g, Cholesterol 30.5 mg, Fat 12.9 g, Fiber 0.8 g, Protein 1.5 g, SaturatedFat 8.5 g, Sodium 96.1 mg, Sugar 5 g

MAMA'S FRIED PIES



Mama's Fried Pies image

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 6 pastries

Number Of Ingredients 9

8 ounces dried peaches
1 cup sugar
2 tablespoons margarine
1 homemade pie crust, recipe follows, or substitute with ready-made biscuit dough
Oil, for frying
1 1/2 cups all-purpose flour
Salt
1/2 cup vegetable shortening
1/2 cup ice-cold water

Steps:

  • Cook fruit in water until tender. Drain and mix with sugar and margarine. Mash well. Refrigerate overnight if possible. Roll out homemade piecrust dough and cut into saucer-sized circles.
  • Spoon fruit onto circles and fold over into crescent shapes, then close the edges completely with a fork. Fry until golden brown. Place fried pies on paper towels to absorb excess oil.
  • Variations: For baked pies, place crescents on a lightly-greased baking sheet in a 400 degree oven until golden brown.
  • For apple pies, use dried apples and add apple pie spice (or nutmeg and cinnamon) and vanilla to taste.
  • For prune pies, use dry, pitted prunes and add vanilla to taste.
  • Place the flour and a dash of salt in a mixing bowl. Add the shortening and cut it in with a pastry blender or use your hands, as I do. Add the water, a teaspoon at a time, kneading until the dough is smooth.

FRIED PIE CRUST



Fried Pie Crust image

As a little girl, I remember my mother making fried pies for us as a special treat. Although she didn't have a recipe for the filling, I did find her recipe for her pie crust. I think you will enjoy these as much as I did when I was growing up. If only mother was here today to share them with!

Provided by Toodles

Categories     Dessert

Time 30m

Yield 12 serving(s)

Number Of Ingredients 6

1 cup Crisco shortening
4 cups all-purpose flour
3/4 teaspoon salt
3 teaspoons powdered sugar
1 cup buttermilk
1/4 teaspoon baking soda

Steps:

  • Add flour, salt and powdered sugar into bowl.
  • Cut in shortening until mixture is incorporated well.
  • Add soda to buttermilk.
  • Add to flour mixture, stirring just until moistened.
  • Roll dough into a ball and chill for 30 minutes.
  • Roll out onto floured surface and cut into 6" circles.
  • Fill with your favorite pie filling.
  • Fry until golden brown.

FRIED PIES



Fried Pies image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h40m

Yield 8 to 10 pies

Number Of Ingredients 9

6 cups all-purpose flour
4 tablespoons granulated sugar
1/2 teaspoon salt
1 cup shortening, plus more for frying
2 eggs, beaten
2 cups buttermilk, more if needed
Apple pie filling, canned
Cherry pie filling, canned
Powdered sugar, for sprinkling

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 CRUST



Fried Pie Crust image

This is the best recipe I've found for really old time fried pies. This reminds me of the pies my grandmother used to make and they were delicious. Easy, Easy, Easy to make, especially if you use food processor. This recipe was given me by Martha DeFoor, White Hall, AR

Provided by paperdoll82

Categories     Dessert

Time 25m

Yield 4 pies, 4 serving(s)

Number Of Ingredients 6

1/4 cup Crisco (if you're really "southern" you can use lard)
1 cup plain flour
1/8 teaspoon salt
1/4 cup hot water
1 egg yolk
filling can be any dried fruit prepared according to package directions. my favorite is apricot

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.

PERFECT PIE CRUST



Perfect Pie Crust image

The perfect pie crust is tender, light, flaky, and golden and lends itself to all of the Thanksgiving favorites.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes two 8- to 10-inch crusts

Number Of Ingredients 5

1 cup (2 sticks) unsalted butter, chilled, plus more for pie plate
2 1/2 cups all-purpose flour, plus more for rolling out dough
1 teaspoon salt
1 teaspoon sugar
1/4 to 1/2 cup ice water

Steps:

  • Cut each stick of butter into 8 pieces, and refrigerate until needed. Place the flour, salt, and sugar in a large mixing bowl, and mix to combine.
  • Add the chilled butter. Using a pastry blender, incorporate the butter into the flour mixture; the mixture should resemble coarse meal with small pieces of butter, the size of small peas, remaining visible.
  • Drizzle 2 tablespoons ice water over the flour-butter mixture, and blend. Repeat with an additional 2 tablespoons water. At this point, you may have to add more water: When a handful of dough squeezed together just holds its shape, you've added enough; if the dough crumbles, continue incorporating water, 1 tablespoon at a time, checking the consistency after each additional tablespoon.
  • Turn the dough out onto a clean work surface. Divide into two equal pieces, and place on two separate sheets of plastic wrap. Flatten, and form two disks. Wrap, and refrigerate for at least 1 hour.
  • Lightly dust a clean, dry work surface with flour. Place the chilled dough in the center of the work surface, and dust the dough as well as the rolling pin with flour. Position the rolling pin on the center of the disk, and begin rolling the dough away from you. Give the disk a quarter turn, and roll again. Continue turning and rolling until you have an even 1/8-inch thickness. Turning the dough as you roll will prevent it from sticking to the work surface. A dry pastry brush is handy to remove any excess flour during and after the rolling process.
  • Lightly butter the pie plate. To minimize stretching when moving the dough, roll it around the pin, lift up, and unroll over the buttered pie plate. Using your fingers, gently pat the dough into place. Trim any excess dough with a paring knife or kitchen shears, leaving a 1-inch overhang; then fold dough under to reinforce the edge.

DEEP-FRIED CHERRY PIES



Deep-Fried Cherry Pies image

"With a wonderfully flaky crust, these stuffed cherry pies always make a quick dessert," Monica Larkin notes from Shinnston, West Virginia. "My family loves them after dinner or as a snack, but they're also wonderful for my husband's take-along lunch." -Monica Larkin, Shinnston, West Virginia

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons shortening
1/3 cup boiling water
1 cup cherry pie filling
Oil for deep-fat frying
1/4 cup maple syrup
1/4 cup whipped topping

Steps:

  • In a small bowl, combine the flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water just until moistened. Turn onto a lightly floured surface; knead 8-10 times. , Divide dough into four portions; roll each into an 8-in. circle. Place 1/4 cup of pie filling in the center of each circle. Fold dough over filling; secure with toothpicks. , In an electric skillet or deep fat-fryer, heat 1 in. of oil to 375°. Fry pies, folded side down, in oil for 2-3 minutes or until lightly browned. Turn and fry 2-3 minutes longer. Drain on paper towels. Remove toothpicks. Serve with syrup and whipped topping.

Nutrition Facts : Calories 309 calories, Fat 7g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 187mg sodium, Carbohydrate 57g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.

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Top Asked Questions

How do you make fried pie dough?
Directions 1 Step 1#N#Combine flour and salt. Cut in shortening with pastry blender until mixture resembles coarse meal. Combine egg... 2 Step 2#N#Wrap dough in wax paper. Chill for at least one hour. Use as directed in any fried pie recipe. More ...
How do you make a homemade pie crust?
Place 2 tablespoons of chocolate paste in center of each. Dip fingertips in water and run around outside edges of crust. Fold over and crimp with fork to seal. After oil has heated for at least five minutes, reduce heat to medium. Carefully add a few pies at a time to hot oil and cook until browned on one side, flip and brown on the other.
Is the crust of a pie fried or baked?
The crust is fried, not the pie. This originally came from a wonderful pineapple cream pie, but is great with all no-bake cream fillings. Combine butter, coconut, flour and brown sugar in a sauce pan. Cook on medium heat until a rich brown color, stirring frequently. Pour into pie plate and press out to edges evenly with a fork.
How to make Southern Fried pies?
Southern fried pies are a delicious treat. Filled with fruit and a crispy crust, this heirloom fried pies recipe is a treasure. Cook your fruit with water and sugar in a medium saucepan for about 20 minutes. Dust surface lightly with flour and roll out dough. Cut out large circles of dough and roll out again.

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