Fried Pies

I have to tell you, these are amazing. I just went on the internet this morning to look for a pastry recipe to use for fried pies and this one caught my eye,. It is easy, and so flaky you won’t believe it…I used canned blueberry pie filling and then I made homemade strawberry pie filling which is on the blog, but you can use any type of canned fruit filling you want…they are truly as good as the ones we used to buy at exit 51 on Southbound 75 coming from Oklahoma to Texas and take a sack of them back home to snack on all night……truly, this is the recipe I will use from now on for all my pie crusts.  
  • 2 cups flour                                                                                     4TH of July Fried Pies
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 1/2 cup Crisco
  • 3/4 cup milk
  • Prepared filling – dried apricotsdried peaches,dried apples, prepared according to package directions (sweetened to taste)
  • May use chocolate filling, preserves, or your choice of filling

How to make it

  • In large bowl, place flour, baking powder, salt, sugar
  • Whisk all together
  • Cut in CRISCO as in a pie crust with pastry blender or fork
  • Add milk, stir and “gather up” as in pie crust pastry
  • Chill for a few minutes
  • Roll out like pastry, fairly thin
  • Cut into circles*, (the lid of the Crisco can is perfect)
  • Place choice of filling on one half of the circle, not quite going to the edge
  • Bring other half over the filling to the edge
  • Seal the edges of the pastry with a fork dipped in water
  • Meanwhile heat about a half inch of Crisco solid shortening in an iron skillet, (preferably) and carefully
  • Lift pies with a spatula and *carefully, carefully* place in hot oil
  • Watch *carefully*, and turn when golden brown
  • Watch *carefully * again, and when other side is golden brown
  • remove with spatula
  • Place on paper towel to drain
  • Sprinkle each cooked fried pie with granulated sugar

2 thoughts on “Fried Pies

  1. Trudy, I can’t wait to try this pastry recipe. I made some last weekend and loved the filling but the pastry really needed help. I bought a Pampered Chef round pastry cutter/crimper a while back and it is perfect for fried pies. After cutting out the round with this neat little tool, filling it with the goodie and then folding it back on itself, you place the cutter/crimper over the pie and push the crimper down and seal it. I dampen the edges of pastry before filling to help the seal to hold. Works great and is so quick.


  2. We love exit 51!!! Matter of fact, we just pulled some frozen fried pies that we hide in the freezer and had a fantastic little treat tonight! That exit is D.A.N.G.E.R.O.U.S!


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