HOT POCKET AND FRIED PIE DOUGH
This dough is great for making pizza pockets, hot sandwich pockets, fruit pies ("fritter") and whatever you can imagine. It doesn't take long to make if you have those little dough presses that make the crimped edges. This came from my efforts to make fritters for my husband like his mom used to make. Success!! :)The cook time will be different depending on filling, so it is an estimated time for fried pies. Cooking fillings for hot pockets will increase prep and cook time.
Provided by SwoR8193
Categories Breads
Time 42m
Yield 12 pockets
Number Of Ingredients 6
Steps:
- In a mixing bowl, sift the flour, sugar, salt and baking powder, together.
- Cut in shortening.
- Pour the milk into the flour mixture all at once.
- Mix quickly and add additional milk if needed to combine all dry spots or flour if it is to sticky.
- Lightly knead it to make a thick dough.
- Let the dough rest for 10 minutes.
- Cut the dough into 12 equal portions.
- On a lightly floured surface, roll the dough pieces into 5 or 6 inch circles.
- Put two or three tablespoons of filling of your choice in the center of each round, moisten edges with milk to ensure seal.
- Fold over and crimp the edges with a fork.
- Fry a few at a time without crowding, in the hot oil, until golden brown.
- Remove from the oil and drain on paper towels.
- Notes: Although this dough can be used to make homemade"hot pockets" the filling should be completely done before enclosing it in the dough.
- The dough will cook too fast to get the insides done.
- I find it best to place paper towels on a wire rack so the pies remain light and crisp and don't get soggy from the steam.
- If you are using the dough for fried pies, it will use one 21 ounce can @ approximately two tablespoons per pie.
- Pies should be sprinkled as soon as they are removed from oil so the sugar will stick.
- (Sugar and cinnamon mix is great on apple pies.).
FRIED PIE PASTRY
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
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 PIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h40m
Yield 8 to 10 pies
Number Of Ingredients 9
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.
PIE DOUGH
This pie dough recipe is classic and delicious-and, it'll serve as the base for any one of our delicious pie fillings. Blue Hill at Stone Barns conducted a search for the perfect pie recipes, drawing budding bakers and seasoned pros to submit their recipes for some of the most delicious pies. Runner-up Tom Ribando shares his award-winning recipe for chocolate pecan pie dough.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for one double-crust or two single-crust 9 1/2-inch pies
Number Of Ingredients 6
Steps:
- Combine flour, sugar, and salt in a large bowl. Cut in butter and lard using a pastry blender until mixture is crumbly. Add 2 tablespoons water and continue mixing. Add remaining 3 tablespoons water, one at time, mixing well after each addition, until dough just comes together.
- Turn dough out onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened discs. Wrap in plastic, and refrigerate for at least 30 minutes and up to 2 days before using.
DEEP-FRIED CHERRY PIES
"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
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.
BUTTERMILK DOUGH FOR FRIED FRUIT PIES
This dough uses buttermilk, lard, and kosher salt to create a perfect pairing with fried fruit pies.
Provided by MrsWheelbarrow
Categories Desserts Pies 100+ Pie Crust Recipes
Time 4h10m
Yield 12
Number Of Ingredients 5
Steps:
- Pulse flour, lard, sugar, and salt in a food processor until you have flour-covered pea-sized pieces, about 15 quick pulses. Add buttermilk all at once and process until the wet dough almost comes together.
- Generously flour work surface and scrape dough out onto it. Turn dough over to coat. Gather and fold dough over on itself a couple of times, then pat into a soft 4x6-inch block.
- Crisscross 2 long pieces of plastic wrap to form an X and lightly dust with flour. Place dough in the center and wrap tightly. Smooth wrapped surface with rolling pin; flip and repeat. Chill at least 4 hours or preferably overnight, or slip into a zip-top plastic freezer bag and freeze up to 3 months. Thaw overnight in the fridge before using.
Nutrition Facts : Calories 211.1 calories, Carbohydrate 27.9 g, Cholesterol 8.9 mg, Fat 9 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 3.5 g, Sodium 102.1 mg, Sugar 4.2 g
FOOLPROOF PIE DOUGH
Vodka is essential to the texture of the crust and imparts no flavor - do not substitute. This dough, which was developed by a test-kitchen team led by J. Kenji Lopez-Alt for "America's Test Kitchen," will be moister and more supple than most standard pie doughs and will require more flour to roll out (up to 1/4 cup).
Provided by The New York Times
Categories dessert, side dish
Time 10m
Yield 2 pie crusts
Number Of Ingredients 7
Steps:
- Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage-cheese curds, and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
- Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
Nutrition Facts : @context http, Calories 909, UnsaturatedFat 28 grams, Carbohydrate 74 grams, Fat 61 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 28 grams, Sodium 446 milligrams, Sugar 7 grams, TransFat 5 grams
MAMA'S FRIED PIES
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
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
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.
EDNA'S FRY PIES
Forget picking up pastries at the bakery, just make these delicious fry pies. It has the wonderful taste of pie with the crispy, fried crust.-Edna Miller, Mount Hope, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 40 pies.
Number Of Ingredients 14
Steps:
- To make pies, combine in large bowl the flour, sugar and salt. Cut in shortening until pieces are the size of small peas. Add water, a little at a time, until the flour mixture is moistened. Form into 4 balls. , Divide each ball into 10 pieces and roll each piece into a circle. Top one side of circle with filling and fold circle in half. Crimp edges to seal. , Heat shortening; fry a few pies at a time in deep fat until golden brown. Cool on wire racks. , Meanwhile, in large bowl, combine glaze ingredients until smooth. While pies are still warm, dip them into glaze. Allow pies to drip on wire racks until cool.
Nutrition Facts :
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