Best 14 Fried Pie Pastry Dough Recipes

EASY FRIED PIES

Steps:

• Place dried fruit in a pot and add water. Bring to a boil and reduce heat to simmer until fruit is tender. Add other ingredients and mash together with a potato masher or fork. Set aside while dough is prepared.
• Roll each biscuit out on a floured surface into a five or six inch circle. Place two tablespoons of filling in each. Wet the edges and fold over, crimping with a fork.
• Cook in oil which has been heated on medium heat, until browned on both sides, turning as needed. Remove to paper towel lined plate.

FRIED PIE PASTRY DOUGH

Steps:

• 1. In a large bowl, combine flour and salt. Cut in crisco with a pastry knife until it resembles coarse crumbs.
• 2. Combine beaten egg and ice water. Sprinkle over flour. Add in white vinegar. Mix until it all comes together to form a ball. Add more water if its looks too dry. Wrap in plastic wrap and refrigerate for 30 minutes.
• 3. Roll out dough into 6 inch rounds. Fill with favorite fruit filling, wet edges with a little water, fold over and crimp together with a fork.
• 4. Deep fry for 2-4 minutes until golden brown. Sprinkle with cinnamon and sugar.

BUTTERMILK DOUGH FOR FRIED FRUIT PIES

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.

HOT POCKET AND FRIED PIE DOUGH

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.).

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! ;).

FRIED PIE CRUST

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.

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.

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.

FOOLPROOF PIE DOUGH

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.

BUTTERCRUST PASTRY DOUGH

Steps:

• Place blade insert into bowl of food processor. Add 1 cup flour. Sprinkle frozen butter cubes over flour. Add remaining 1 cup flour, sugar, and salt. Cover. Pulse in short bursts on and off until butter is broken into small pieces and looks crumbly, about 1 minute. Drizzle in ice water. Pulse with longer pulses, on and off, until mixture turns pale yellow and looks like crumbs, about 10 to 12 seconds. Scrape down sides with spatula. Pulse once or twice more.
• Transfer mixture onto a work surface. Bring pieces together to form a tight round ball of dough. Flatten slightly and wrap in plastic wrap. Refrigerate at least 1 hour or overnight before rolling out.

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.

DOUGH FOR FRIED PIES

Steps:

• Mix and place in refrigerator till ready to use.
• When ready to use, roll out pie dough.
• Use a small bowl to cut out circles.
• Put 2 or more tablespoons of fruit in the middle of the circle; fold over and press edges together.
• Bake at 350° for 20 minutes or till browned.

BUTTER FLAKY PIE CRUST

Steps:

• In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
• Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

FRENCH PASTRY PIE CRUST

Steps:

• In a large mixing bowl, combine flour, salt, and sugar. Mix well, then cut in shortening until mixture resembles coarse meal.
• In a small bowl, combine egg, vinegar, and 4 tablespoons of water. Whisk together, then add gradually to flour mixture, stirring with a fork. Mix until dough forms a ball. Add one more tablespoon of water if necessary.
• Allow dough to rest in refrigerator 10 minutes before rolling out.