Fried Pie Dough Recipes

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.

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.

Steps:

• Sift flour and salt together. Cut in the shortening with a pastry blender until the mixture resembles coarse crumbs. Add cold water 1 tablespoon at a time and mix with fork. When the flour mixture is moistened, gather it into a ball, wrap it in plastic, and refrigerate for 30 minutes.
• Peel and dice the apples and place them in a saucepan. Combine the sugar and cinnamon; pour over the apples and toss to coat. Cook, covered, in a saucepan on low heat. Cook until soft, then mash with fork to form a thick applesauce. Allow to cool.
• Transfer the dough to a lightly floured work surface. Roll the dough out to 1/8 inch thick and cut rounds with a large cookie cutter (4 inches in diameter).
• In each round, place 1 heaping tablespoon fruit. Moisten edges with cold water, fold in half, and press edge with a fork to seal. Repeat with the remaining pastry and filling.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Fry the pies, a few at a time, 2 to 3 minutes on each side; cook until the crust is golden brown. Drain on paper towels.

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.

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.

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.

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.

Steps:

• Mix flour and salt, cut in shortening till you get coarse crumbles.
• Mix water with egg, stir in slightly.
• Mix in Vinegar till all combined.
• Form ball, wrap and chill 1 1/2 to 2 hours.
• Seperate into 12 balls then flatten and fill with the filling of your choice. Don't forget to seal the edges and crimp so the good stuff won't come out!

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.

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.).