Berry Best Fried Pies
Submitted by crabber
Golden, crispy hand pies filled with a sweet homemade blueberry filling, wrapped in tender buttermilk dough and pan-fried to a shattering crunch. Old-fashioned Southern fried pies done right at home.
YIELD
10 servingsPREP
15 minCOOK
5 minREADY
20 minY’all, these fried pies are the real deal.
A simple buttermilk dough gets rolled thin, filled with a homemade blueberry filling that’s thick and glossy from a quick cornstarch cook-down, then folded, crimped with a fork, and fried in a shallow pool of oil until they’re golden and blistered all over.
The crust shatters when you bite in, and that warm, jammy blueberry center just spills out.
This is the kind of recipe Grandma kept in her head, and now you’ve got it in yours.
Pro Tips
- Roll the dough thin. A thick crust overwhelms the filling and won’t fry evenly.
- Let the blueberry filling cool completely before spooning it onto the dough rounds. Hot filling melts the dough and makes sealing impossible.
- Don’t overfill. One tablespoon per pie is the sweet spot for a clean fold and seal.
- Fry in batches and keep the oil at a steady medium heat. Too hot and the crust browns before the dough cooks through.
- Dust with powdered sugar while still warm for an extra touch of sweetness.
Ingredients
Directions
In a saucepan, combine sugar, cornstarch and water; add berries.
Cook and stir over medium heat until the mixture comes to a boil.
Cook and stir for 2 minutes; set aside to cool.
Combine flour, baking soda and salt.
Combine oil and buttermilk; stir into dry ingredients until mixture forms a ball.
Roll on a floured board to ⅛ inch thickness; cut into ten (10) 4½ inch circles.
Place 1 tablespoon blueberry filling on each circle. Fold over; seal edges with a fork.
In a skillet over medium heat, fry pies in ¼ to ½ inch hot oil until golden brown, about 1½ minutes per side.
Drain on paper towels.
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