Best 14 Fried Pie Pastry Dough Recipes

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**Fried Pie Pastry Dough: A Flaky and Delicious Treat**

Indulge in the delectable world of fried pies with our comprehensive guide to creating the perfect pastry dough. This collection features a diverse range of recipes, catering to various dietary preferences and taste buds. From classic all-purpose flour dough to gluten-free and vegan alternatives, we have everything you need to craft golden brown, flaky, and irresistible fried pies. Whether you prefer sweet or savory fillings, our recipes provide step-by-step instructions to ensure success. Get ready to embark on a culinary journey and discover the joy of homemade fried pies!

**Recipes Included:**

1. **Classic Fried Pie Pastry Dough:** A timeless recipe using all-purpose flour, butter, and a touch of salt, resulting in a versatile dough perfect for both sweet and savory fillings.

2. **Flaky Fried Pie Pastry Dough:** Elevate your fried pies with this recipe that incorporates a laminating technique to create flaky layers of dough.

3. **Gluten-Free Fried Pie Pastry Dough:** Enjoy the goodness of fried pies without compromising on taste. This recipe uses a blend of gluten-free flours to deliver a crispy and flaky crust.

4. **Vegan Fried Pie Pastry Dough:** Indulge in plant-based fried pie goodness with this vegan dough made from a combination of non-dairy milk, vinegar, and wholesome flours.

5. **Sweet Fried Pie Filling:** Discover the perfect balance of sweetness and tang with this classic fruit filling made from a medley of fresh berries, sugar, and a touch of lemon juice.

6. **Savory Fried Pie Filling:** Delight in savory fried pies filled with a hearty mixture of ground beef, vegetables, and aromatic herbs, all seasoned to perfection.

7. **Fried Pie Assembly and Cooking:** Learn the art of assembling and cooking your fried pies to achieve golden brown perfection. Tips for achieving the perfect crust and preventing soggy fillings are also included.

Here are our top 14 tried and tested recipes!

EASY FRIED PIES



Easy Fried Pies image

Provided by The SouthernPlate Staff

Number Of Ingredients 7

6-7 ounces dried fruit (I used peaches, can use apples, apricots, or other dried fruit)
1 cup sugar
2 cups water
1/4 cup butter or margarine
1 T lemon juice (optional, but I use it)
1/2 tsp cinnamon (optional, but I use it - if using apples, I add 1/4 tsp Allspice too)
10 - 15 flaky layers biscuits

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



Fried Pie Pastry Dough image

I make these for my dad.

Provided by Kathy Williams

Categories     Pies

Time 40m

Number Of Ingredients 7

3 c all purpose flour
1 tsp salt
3/4 c crisco (cold)
1 egg, beaten
1/4 c ice water
1 tsp white vinegar
cinnamon and sugar mixture

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



Buttermilk Dough for Fried Fruit Pies image

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

3 cups all-purpose flour
½ cup lard
3 tablespoons white sugar
½ teaspoon kosher salt
1 cup buttermilk, at room temperature

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

HOT POCKET AND FRIED PIE DOUGH



Hot Pocket and Fried Pie Dough image

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

3 cups flour
1 tablespoon sugar
1 1/2 teaspoons salt
1 teaspoon baking powder
1/3 cup shortening
1 cup milk (more if needed)

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



Traditional Fried Pie Pastry image

This is one of the standard pastry recipes our family has been using and passing down for many generations - I am sure anyone that has a family that loves fried pies will recognize this and love it!! Simply fill with your favorite filling(apricot is our favorite,but I hear a mix of apricot and peach is great).**cook time is chill time. Usually made with Our Family Fried Pies Recipe #214574

Provided by Mommy Diva

Categories     Dessert

Time 1h15m

Yield 12-15 pies

Number Of Ingredients 6

2 cups flour
1/2 teaspoon salt
1/2 teaspoon nutmeg (optional)
1/2 cup Crisco
1 teaspoon vinegar
4 tablespoons cold water

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! ;).

Nutrition Facts : Calories 151.4, Fat 8.8, SaturatedFat 2.6, Sodium 97.4, Carbohydrate 15.9, Fiber 0.6, Sugar 0.1, Protein 2.1

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.

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.

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.

FOOLPROOF PIE DOUGH



Foolproof Pie Dough image

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

2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons cold unsalted butter (1 1/2 sticks), cut into 1/4-inch slices
1/2 cup chilled solid vegetable shortening, cut into 4 pieces
1/4 cup vodka, cold
1/4 cup cold water

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

BUTTERCRUST PASTRY DOUGH



Buttercrust Pastry Dough image

I used a food processor for this tender, flaky pastry dough as it makes it so much easier to achieve the gorgeous 'breadcrumb' texture as you add the ice water. If you use the dough for a savory recipe, I'd cut down the sugar a bit, but not omit it entirely. The most important thing to remember is to use frozen butter and ice cold water.

Provided by Chef John

Categories     Desserts     Pies     100+ Pie Crust Recipes

Time 1h15m

Yield 6

Number Of Ingredients 5

2 cups all-purpose flour, divided
½ cup butter, cut into 12 cubes, frozen
1 tablespoon sugar
1 teaspoon salt
6 tablespoons ice water

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.

Nutrition Facts : Calories 295.4 calories, Carbohydrate 33.9 g, Cholesterol 40.7 mg, Fat 15.8 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 9.8 g, Sodium 497.8 mg, Sugar 2.2 g

NEVER, NEVER FAIL PIE PASTRY



Never, Never Fail Pie Pastry image

There is no fear of over-kneading this pastry.

Provided by Elaine

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Yield 8

Number Of Ingredients 9

2 cups all-purpose flour
1 teaspoon white sugar
¼ teaspoon salt
1 teaspoon baking powder
1 cup lard
⅓ cup cold water
1 egg yolk
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar

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.

Nutrition Facts : Calories 355.4 calories, Carbohydrate 24.7 g, Cholesterol 49.9 mg, Fat 26.5 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 10.3 g, Sodium 135.3 mg, Sugar 0.7 g

DOUGH FOR FRIED PIES



Dough for Fried Pies image

Make and share this Dough for Fried Pies recipe from Food.com.

Provided by Darlene Summers

Categories     Dessert

Time 30m

Yield 6 pies, 6 serving(s)

Number Of Ingredients 5

3 cups flour
2 cups shortening
1 cup milk
2 teaspoons salt
your favorite pie filling

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.

Nutrition Facts : Calories 9916.5, Fat 1095.2, SaturatedFat 274.3, Cholesterol 5.7, Sodium 796.3, Carbohydrate 49.6, Fiber 1.7, Sugar 0.2, Protein 7.8

BUTTER FLAKY PIE CRUST



Butter Flaky Pie Crust image

Butter makes this buttery flaky recipe the perfect crust for your pie!

Provided by Dana

Categories     Desserts     Pies     Pie Crusts     Pastry Crusts

Time 4h15m

Yield 8

Number Of Ingredients 4

1 ¼ cups all-purpose flour
¼ teaspoon salt
½ cup butter, chilled and diced
¼ cup ice water

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.

Nutrition Facts : Calories 172.8 calories, Carbohydrate 14.9 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 7.3 g, Sodium 155 mg, Sugar 0.1 g

FRENCH PASTRY PIE CRUST



French Pastry Pie Crust image

My mom found this recipe several years ago, and I still use it today.

Provided by TJ

Categories     World Cuisine Recipes     European     French

Yield 16

Number Of Ingredients 7

3 cups all-purpose flour
1 ½ teaspoons salt
3 tablespoons white sugar
1 cup shortening
1 egg
1 teaspoon distilled white vinegar
5 tablespoons water

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.

Nutrition Facts : Calories 212.1 calories, Carbohydrate 20.3 g, Cholesterol 11.6 mg, Fat 13.4 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 3.3 g, Sodium 223 mg, Sugar 2.4 g

Tips:

  • Use high-quality ingredients: The quality of your ingredients will have a big impact on the final product, so be sure to use the best butter, flour, and sugar that you can find.
  • Keep the dough cold: The key to a flaky crust is to keep the dough cold. Work quickly and efficiently when making the dough, and chill it for at least 30 minutes before rolling it out.
  • Roll the dough evenly: To ensure that the crust is evenly cooked, roll the dough out to an even thickness. Use a rolling pin with guides to help you achieve this.
  • Don't overwork the dough: Overworking the dough will make it tough, so be careful not to knead it too much. Just mix the ingredients until they come together, then stop.
  • Use a variety of fillings: Fried pies can be filled with anything from fruit to meat to cheese. Get creative and experiment with different flavors to find your favorites.
  • Fry the pies in hot oil: The oil should be hot enough to immediately start frying the pies. This will help to prevent them from becoming greasy.
  • Drain the pies on paper towels: After frying, drain the pies on paper towels to remove any excess oil.

Conclusion:

Fried pies are a delicious and versatile treat that can be enjoyed for breakfast, lunch, or dinner. With a little practice, you can master the art of making fried pies at home. Just remember to use high-quality ingredients, keep the dough cold, and don't overwork it. With these tips in mind, you'll be able to make perfect fried pies that everyone will love.

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