My Mommas Fried Pie Pastry Recipes

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 PIE PASTRY

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.

NEVER, NEVER FAIL PIE PASTRY

Steps:

• In a medium bowl, mix together flour, sugar, baking powder, and salt. Cut in lard until mixture resembles coarse meal.
• In a separate bowl, whisk together water, egg yolk, vanilla extract, and vinegar. Stir into flour mixture and knead dough briefly, just until smooth. Allow to rest 15 minutes before rolling out. Pastry is easier to work with when chilled. Can be stored in refrigerator for up to 1 week.

TRADITIONAL FRIED PIE PASTRY

Steps:

• Combine dry ingredients in a large mixing bowl.
• Cut in shortening (suggested to cut in half then add in the other half because it makes the pastry both tender and flaky)until it resembles coarse meal.
• Mix water and vinegar together,set aside.
• Add in water mixture, stirring with a fork until dry ingredients are moistened.
• Add a little more water if dough seems too dry; shape dough into a ball and chill at least 1 hour, until ready to use.
• Preferred filling Our Family's Fried Pies.
• Roll out a ball of pastry about the size of a golf ball.
• Spoon 1 heaping tablespoon of fruit filling on 1/2 of pastry circle leaving about a half inch edge.
• Fold over and seal with a fork.
• ***Pies may be frozen at this point.
• Fry frozen or thawed pies in a skillet of hot oil(preferred Crisco at 375 degrees in cast iron skillet) until golden brown.
• Remove to a paper towel lined plate.
• Can be eaten as is (preferred)or sprinkle with powdered sugar, lightly.
• Enjoy! ;).

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.

OUR FAMILY FRIED PIES

Steps:

• Wash and dice dried apricots, then place in a sauce pan and cover with water (about 1 inch above fruit).
• Cook slowly until tender.
• Do NOT pour off water.
• Add spices to taste and lemon juice.
• Thicken with a corn starch slurry.
• **Be careful of scorching after cornstarch is added.
• Roll out a ball of pastry about the size of a golf ball.
• Spoon 1 heaping tablespoon of fruit filling on 1/2 of pastry circle leaving about a half inch edge.
• Fold over and seal with a fork.
• ***Pies may be frozen at this point.
• Fry frozen or thawed pies in a skillet of hot oil(preferred Crisco at 375 degrees in cast iron skillet) until golden brown.
• Remove to a paper towel lined plate.
• Can be eaten as is (preferred)or sprinkle with powdered sugar, lightly.
• Enjoy! ;).

MY MOMMA'S FRIED PIE PASTRY

Steps:

• Combine all purpose flour, baking powder, and salt in a large mixing bowl. Cut the butter and shortening into the flour mixture a little at a time until it resembles a coarse meal. This makes for a flakier crust. Blend in the ice water a little at a time. Depending on the humidity of your house, it may take more or less ice water. Form the pastry into a ball, cover, and let chill overnight in refrigerator.
• The next day, let the pastry sit until it reaches room temperature. Roll out a golf size ball of pastry into a round. Fill with 2 1/2 teaspoons of desired filling. Seal the edges with a fork. Dip the pie into milk. Fry in hot shortening or oil in a cast iron skillet. Drain on a paper towel lined plate.
• ENJOY ;~}.