Recipe by Donna Mig
"Pastry recipe for fried pies. Use with your favorite fried pie fillings."
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distilled white vinegar
After reading comments about having problems, such as the dough falling apart, I wanted to remind those people the dough has to be cold when rolling it out and before frying the pies. So, work fast once you bring the dough out from the fridge and if it gets too warm, put it back into fridge until it firms/hardens up. Then after making the pies, put them into the fridge for 10 minutes or so to make them firm again before frying. I’m thinking the only reason anyone should have any problems with this recipe is that the dough got too warm to work with. Hope this helps everyone that is having problems.
With all of the other great reviews, it's possible that I did something wrong, but I really feel like I followed the directions to a "t". I was skeptical when the "ball" started out as a crumbly and difficult mess. Once I got it together and into the fridge, I was hopeful. But 2 hours later, it was a pain to roll out without falling apart. When I finally got it into a tolerable shape and into the fryer, it only took a minute for it to crumble to pieces again.
Growing up, Grandma always made fried peach pies for all of her spoiled grandkids, myself included. Since Grandma's passing, Mom and I have been trying to duplicate the crust with "iffy" results... until now. This recipe is perfect! Many thanks, Donna, for helping my family relive some warm and fuzzy gastronomic memories.
Excellent,easy,flaky pie crust-the only one I've ever made with ease!!!
Cant say enough about this crust, its as close to perfect as perfect gets. I use this for all my pie crusts not just the fried pies.
March 2009 - I made this last night using a can of cherry pie filling. After I fried the pies I drained them on paper towels and generously coated them with powdered sugar. Last night they were crispy warm and yummy. This morning, they were even better! I was very pleased to discover that when I placed the cooled pies in the fridge in a foil covered place, this morning they were still flaky and delicious! Wonderful recipe!!!
donna. THANK YOU.This a great recipe.for a guy to cook up with the kids.and i have a bunch of those.i cant take them out of the fryer fast enough.sincerely yours.steve.
* Percent Daily Values are based on a 2,000 calorie diet.
Fried Pie Pastry
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 233
** Calories from Fat: 122
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