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Dough for Fried Pies: A Taste of Southern Comfort

The memory still makes my mouth water: my grandmother, her hands dusted with flour, humming as she rolled out dough on her well-worn wooden table. The aroma of warm apples and cinnamon would fill her kitchen, a symphony of scents that promised pure comfort. These weren’t just pies; they were edible hugs, each bite a reminder of her love and the simple joys of life. Dough for fried pies, while sometimes considered indulgently rich, is a classic recipe, reminiscent of a simpler time.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yields: 6 pies
Serves: 6
Dietary Type: Vegetarian (can be made vegan with shortening substitution, see Variations)

Ingredients

3 cups flour
2 cups shortening
1 cup milk
2 teaspoons salt
Your favorite pie filling (apple, cherry, peach, etc.)

Equipment Needed

Large mixing bowl
Rolling pin
Small bowl or cookie cutter (for cutting circles)
Baking sheet
Parchment paper (optional)

Instructions

In a large mixing bowl, thoroughly combine the flour and salt. This ensures even distribution of the salt throughout the dough, which is crucial for flavor.
Add the shortening to the flour mixture. Using a pastry blender or your fingertips, cut the shortening into the flour until the mixture resembles coarse crumbs. The smaller the pieces of shortening, the flakier the crust will be. Avoid overmixing at this stage.
Gradually add the milk, mixing until the dough just comes together. Be careful not to overwork the dough, as this will develop the gluten and make the crust tough.
Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This chilling period allows the gluten to relax, making the dough easier to roll out. You can refrigerate it for longer, even overnight, if desired.
When you’re ready to assemble the pies, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup (optional).
Lightly flour a clean surface. Divide the chilled dough in half and work with one half at a time, keeping the other half refrigerated.
Roll out the dough to about 1/8-inch thickness. Use a small bowl or cookie cutter (approximately 4-inch diameter) to cut out circles.
Place 2 or more tablespoons of your favorite pie filling in the center of each circle. Avoid overfilling, as this will make the pies difficult to seal.
Fold the dough over the filling to create a half-moon shape. Press the edges together firmly to seal. You can use a fork to crimp the edges for a decorative touch and to ensure a tight seal.
Place the pies on the prepared baking sheet.
Bake for 20 minutes, or until golden brown. Keep a close eye on them during the last few minutes of baking to prevent burning.
Let the pies cool slightly on the baking sheet before serving.

Expert Tips & Tricks

Keep ingredients cold: Cold ingredients are key to a flaky crust. Ensure your shortening and milk are well-chilled before starting.
Don’t overmix: Overmixing develops the gluten in the flour, resulting in a tough crust. Mix only until the dough just comes together.
Chill the dough: Chilling the dough allows the gluten to relax and makes it easier to roll out. It also helps the shortening to solidify, creating a flakier crust when baked.
Prevent soggy bottoms: Baking the pies on a preheated baking sheet will help to crisp the bottom crust. Parchment paper makes for easy cleanup.
Egg wash for extra browning: For an even more golden-brown crust, brush the pies with a beaten egg or milk before baking.
Blind baking for juicy fillings: If you’re using a particularly juicy filling, consider blind baking the bottom crust for a few minutes before adding the filling. This will help prevent a soggy bottom.
Don’t discard the scraps! You can reroll the dough scraps, but keep in mind that they’ll be tougher the second time around. You can brush them with butter and cinnamon sugar for a quick and easy snack.

Serving & Storage Suggestions

Serve these delicious fried pies warm, straight from the oven. A scoop of vanilla ice cream or a dollop of whipped cream makes a wonderful accompaniment.

Leftover pies can be stored at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 2 months. To reheat, bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through. Microwaving will soften the crust, so oven reheating is recommended.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1652.75 kcal	N/A
Total Fat	182.53 g	N/A
Saturated Fat	45.72 g	N/A
Cholesterol	0.95 mg	N/A
Sodium	132.72 mg	N/A
Total Carbohydrate	8.27 g	N/A
Dietary Fiber	0.28 g	N/A
Sugars	0.03 g	N/A
Protein	1.3 g	N/A

Note: Nutritional information is an estimate and may vary depending on the specific ingredients and portion sizes used.

Variations & Substitutions

Vegan Fried Pies: Substitute the shortening with a vegan shortening like coconut oil or vegetable shortening. Use plant-based milk, such as almond milk, soy milk, or oat milk, instead of cow’s milk.
Gluten-Free Fried Pies: Use a gluten-free flour blend suitable for pastry. You may need to add a binder, such as xanthan gum, to help hold the dough together.
Savory Fried Pies: Replace the sweet filling with savory options like seasoned ground beef, shredded chicken, or vegetables.
Spice It Up: Add a pinch of ground cinnamon, nutmeg, or cloves to the dough for extra flavor.
Seasonal Fillings: Adapt the filling to the seasons. Use fresh berries in the summer, pumpkin puree in the fall, or citrus fruits in the winter.

FAQs (Frequently Asked Questions)

Q: Why is my pie crust tough?
A: Overmixing the dough is the most common culprit. Mix only until the ingredients are just combined, and avoid working the dough too much during rolling.

Q: Can I make the dough ahead of time?
A: Absolutely! The dough can be made up to 2 days in advance and stored in the refrigerator, tightly wrapped in plastic wrap.

Q: My filling is too runny. What can I do?
A: Thicken the filling with a little cornstarch or flour before adding it to the dough.

Q: How do I prevent the filling from leaking out during baking?
A: Make sure to seal the edges of the pies very well. Crimp them with a fork for an extra secure seal.

Q: Can I freeze these fried pies?
A: Yes, you can freeze them after they’re baked and cooled. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. Reheat in the oven for best results.

Final Thoughts

Whether you’re a seasoned baker or a novice in the kitchen, this recipe for dough for fried pies is sure to bring a smile to your face and warmth to your home. Don’t be intimidated! Embrace the process, experiment with your favorite fillings, and create memories that will last a lifetime. And who knows, maybe you’ll even start your own fried pie tradition! Pair these delightful treats with a cup of hot coffee or a scoop of vanilla ice cream for the ultimate comfort food experience.

Dough for Fried Pies Recipe