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Fried Pie Pastry

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"Pastry recipe for fried pies. Use with your favorite fried pie fillings." — Donna Mig

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Types of Salt

All about Eggs

Measuring All-Purpose Flour

Original recipe makes 12 - 5 inch pastry shells Change Servings

3 cups all-purpose flour
1 teaspoon salt
3/4 cup shortening

1 egg, beaten
1/4 cup water
1 teaspoon distilled white vinegar

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Directions

Combine flour and salt. Cut in shortening with pastry blender until mixture resembles coarse meal. Combine egg and water, and sprinkle lightly over flour mixture. Add vinegar, and lightly stir with a fork until dry ingredients are moistened. Shape into a ball.
Wrap dough in wax paper. Chill for at least one hour. Use as directed in any fried pie recipe.

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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.

—mimi

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Most Helpful Critical Review

Mar 02, 2011

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.

—Dionne

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20 Ratings

Feb 04, 2006

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.

—SairajB

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Jun 21, 2003

Excellent,easy,flaky pie crust-the only one I've ever made with ease!!!

—ACDORY

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Apr 14, 2003

Works perfectly.

—UPSCALEGIRL

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Apr 20, 2007

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.

—Leah Woodard

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Mar 17, 2009

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!!!

—Marilyn

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Feb 19, 2006

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.

—STEVEC_PORTER

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Nutrition

Calories
233 kcal
12%

Carbohydrates
23.9 g
8%

Cholesterol
18 mg
6%

Fat
13.5 g
21%

Fiber
0.8 g
3%

Protein
3.8 g
8%

Sodium
200 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Fried Pie Pastry

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 233
** Calories from Fat: 122

% Daily Value *
** Total Fat 13.5g 21 %
** Saturated Fat 3.4g 17 %
** Cholesterol 18mg 6 %
** Sodium 200mg 8 %
** Potassium 39mg 1 %
** Total Carbohydrates 23.9g 8 %
** Dietary Fiber 0.8g 3 %
** Protein 3.8g 8 %
** Sugars 0.1g
** Vitamin A < 1 %
** Vitamin C 0 %
** Calcium < 1 %
** Iron 15 %
** Thiamin 25 %
** Niacin 20 %
** Vitamin B6 1 %
** Magnesium 3 %
** Folate 33 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.