Pastry recipe for fried pies. Use with your favorite fried pie fillings.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Wrap dough in wax paper. Chill for at least one hour. Use as directed in any fried pie recipe.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

233 calories; 3.8 g protein; 23.9 g carbohydrates; 15.5 mg cholesterol; 200.2 mg sodium. Full Nutrition

Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/24/2009
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 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. Read More
(121)

Most helpful critical review

Rating: 1 stars
03/02/2011
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. Read More
(4)
25 Ratings
  • 5 star values: 15
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 4
Rating: 5 stars
08/24/2009
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 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. Read More
(121)
Rating: 5 stars
02/04/2006
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. Read More
(52)
Rating: 5 stars
06/21/2003
Excellent easy flaky pie crust-the only one I've ever made with ease!!! Read More
(30)
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Rating: 5 stars
03/17/2009
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!!! Read More
(17)
Rating: 5 stars
04/15/2003
Works perfectly. Read More
(16)
Rating: 5 stars
11/08/2007
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 shrimp and I shape the pastry round and fill with the shrimp and veggies sauce I fold them and Fri or bake them and talk about good.This is the best pastry I have every made Thanks so much for this post God Bless you and your family. Terry Read More
(15)
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Rating: 5 stars
04/21/2007
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. Read More
(14)
Rating: 4 stars
07/05/2011
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...it gives the dough some elasticity...I have never added vinegar either...I have also used my chocolate and coconut cream pie fillings in my fried pies - raves for them... Read More
(11)
Rating: 5 stars
02/19/2006
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. Read More
(9)
Rating: 1 stars
03/02/2011
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. Read More
(4)