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My review
Fried Pie Pastry
Donna Mig
"Pastry recipe for fried pies. Use with your favorite fried pie fillings."
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Ingredients
servings 233 calsOriginal recipe yields 12 servings (12 - 5 inch pastry shells)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 233 calories; 13.5 g fat; 23.9 g carbohydrates; 3.8 g protein; 16 mg cholesterol; 200 mg sodium. Full nutrition
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Reviews
Read all reviews 2124 Ratings
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Most helpful positive review
8/24/2009
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...
Most helpful critical review
3/1/2011
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...
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8/24/2009
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...
6/6/2004
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" result...
3/17/2009
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 wer...
11/8/2007
5 Stars!! I think not! more like 500 or more stars Excellent, easy, flaky crust and I have use this to make fruit pies and to make 12 small shrimp pot pies kind of like chicken pot pie but I use...
4/20/2007
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.
7/4/2011
I put myself through college making fried pies - if you are having trouble keeping dough together, instead of using one egg in the recipe, use two egg whites whipped to a light merigue stage...i...
2/19/2006
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.