Ella Walter
Frying pie crusts is a beloved tradition, with many people recalling how their grandmothers and mothers made fried pies. While fried pies are typically associated with the South, they are a versatile treat that can be made with various doughs, fillings, and cooking methods. From biscuit dough to pie crust dough, dried or fresh fruit fillings, and pan-frying, deep-frying, or baking, fried pies are a delicious and customizable dessert. In this discussion, we will explore the different ways to create a fried pie, including the option to pan-fry the crust, and share tips and tricks for achieving the perfect balance of flavours and textures.
| Characteristics | Values |
|---|---|
| Type of crust | Fried |
| Type of pie | Fried |
| Ingredients | Flour, salt, shortening, egg, water, vinegar, fruit, sugar, butter, vegetable oil, biscuit dough, cinnamon sugar, lard, chocolate pudding |
| Preparation | Dough is cut into circles, wrapped, and chilled before frying |
| Frying method | Fried in a pan or skillet with butter or lard |
| Crust texture | Crispy |
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What You'll Learn
Fried pie dough preparation
There are a few ways to prepare fried pie dough, depending on your preferences and the equipment you have available. You can make the dough by hand or using a food processor.
Ingredients
You will need flour, salt, shortening, an egg, water, and vinegar. You can also add sugar if you want a sweeter dough.
Mixing the Dough
First, combine the flour and salt. Cut in the shortening using a pastry blender or food processor until the mixture resembles coarse crumbs or cornmeal. Then, combine the egg and water, and sprinkle this over the flour mixture. Add vinegar and stir lightly with a fork until the dry ingredients are moistened and the dough comes together.
Shaping and Chilling
Shape the dough into a ball and wrap it in wax paper or plastic wrap. Chill the dough in the refrigerator for at least an hour. You can also prepare the dough in advance and freeze it for later use. To do this, roll out the dough and cut it into circles, then lightly flour both sides and wrap them in plastic before placing them in the freezer.
Rolling and Filling
When ready to fry, roll out the dough on a lightly floured surface. You can press or roll it into a thin, large rectangle or cut out large circles, depending on your preferred pie shape. Spoon your chosen filling onto the centre of the dough, being generous as this is "the best part." Fold the dough over the filling and press the edges closed with a fork.
Frying
The oil for frying should be heated to around 350 degrees Fahrenheit. Test the temperature by dropping a small piece of dough into the oil; it should sizzle and fry immediately without burning. Carefully lower the pies into the oil and fry for about 1 to 3 minutes on each side, or until golden brown. Remove from the oil and drain on paper towels.
Tips
- If using butter, add a little vegetable oil to prevent it from browning too quickly.
- Prick the top of the pie a few times with a fork to allow heat to escape during cooking.
- Wipe down the skillet with a paper towel halfway through cooking to prevent the pies from tasting burnt.
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Frying vs. baking
While baking is a common way to cook pie crusts, frying them is also an option. Frying pie crusts can result in a crispy, golden brown crust that is delicious and can bring back fond memories of family recipes. Frying is a good option if you are short on time, as it takes less time than baking.
To fry a pie crust, you will need a soft, sturdy dough that can be made from scratch or using premade biscuit dough. You can also add more flour until the dough is stiff and less likely to stick when rolled out. For the filling, you can use dried or fresh fruit, cooked with water, sugar, and sometimes vinegar to your desired balance of sweetness and tartness.
When frying, use a skillet or pot, preferably cast iron, and a frying agent such as butter, lard, or oil. You may need to wipe down the skillet with a paper towel halfway through cooking to prevent the crust from tasting burnt. Fry the pie until golden brown on both sides, then sprinkle with cinnamon sugar while it is still hot.
Baking a pie crust, on the other hand, usually involves using an oven. Similar to frying, you will need to prepare the dough and filling beforehand. However, baking may take longer than frying, as you need to preheat the oven and then bake the pie for a specified amount of time, depending on the recipe.
Both frying and baking have their advantages and can result in delicious pie crusts. Frying may be quicker and can produce a crispy, golden brown crust, while baking may offer more control over the cooking process and is a good option if you prefer not to use a skillet or pot. Ultimately, the choice between frying and baking depends on your time constraints, preferred texture, and personal preference for preparing and cooking pie crusts.
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Fruit fillings
While making fruit fillings for fried pies, you can use fresh, dried, or canned fruit. Apples, peaches, and pears are some fruits that can be cooked to achieve the perfect balance of sweetness and tartness. You can also try blueberry, lemon, coconut, pecan, or chocolate pie fillings.
To make the filling, start by preparing six cups of fruit (chopping/peeling as needed) and tossing it with one cup of sugar. You can adjust the sweetness by tasting the mixture and adding more sugar if needed. Aim for a sweetness level of 7-8 on a scale of 1-10.
For added flavour, you can include a small amount of liquid such as bourbon, lemon juice, or ginger ale. Match the liquid to your fruit filling—for example, use blueberry pie filling with amaretto for blueberry pies, or peach pie filling with bourbon for peach pies.
After achieving the desired sweetness and flavour, stir in flour to thicken the filling. You can also use cornstarch instead of flour, using half the amount called for in the recipe. For instance, if the recipe calls for 1/4 cup of flour, use 1/8 cup of cornstarch.
Once your filling is ready, you can proceed to assemble and fry your pies.
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Dough consistency
The dough consistency for a fried pie crust should be soft and sturdy. The dough should be rolled out on a lightly floured surface to a thickness that can hold the filling without tearing.
To achieve this consistency, the dough should be made with a combination of flour, salt, shortening or butter, and water. The specific type of flour and butter can affect the dough consistency and the final product. For a flaky, light, and crispy crust, it is recommended to use all-purpose flour with a lower protein content (around 10%) and American-style butter. European-style butter, which has a higher fat content, can make the dough too soft and difficult to work with.
When making the dough, it is important to use cold butter and cold water. The butter should be coated with a portion of the flour before adding the rest of the flour. This technique helps create a flaky and light pie crust. The dough should be mixed until it reaches a crumbly or coarse texture, and then water should be added gradually until the dry ingredients are moistened and the dough comes together.
The dough should be shaped into a ball, wrapped, and chilled for at least an hour before rolling it out and assembling the pies. This chilling step helps to firm up the dough and makes it easier to handle.
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Frying techniques
Prepare the Dough:
Start by preparing the dough for your pie crust. Combine flour and salt in a mixing bowl or food processor. You can use all-purpose flour or experiment with gluten-free flour as a substitute. Cut in shortening using a pastry blender or pulsing it in a food processor until the mixture resembles coarse meal or cornmeal. This step ensures a flaky texture.
Add Liquid Ingredients:
Combine an egg and water in a separate bowl, and then lightly sprinkle this mixture over the flour mixture. You can also add a splash of vinegar to enhance the flakiness of the crust. Stir the ingredients with a fork until the dry ingredients are evenly moistened. The dough should come together in a ball.
Chill the Dough:
Once the dough is prepared, wrap it in wax paper or plastic wrap and chill it in the refrigerator for at least an hour. Chilling helps firm up the dough and makes it easier to handle. You can also prepare the dough ahead of time and freeze it for future use.
Roll Out the Dough:
When ready to fry, roll out the dough on a lightly floured surface. Use a rolling pin to achieve a uniform thickness. You can aim for a circle shape with a diameter of about 12-14 inches, depending on your pan size. If you prefer a thinner crust, you can roll it out even thinner, but be careful not to make it too fragile.
Cut Out Circles (for Fried Pies):
If you're making individual fried pies, use a large biscuit cutter or the lid of a jar to cut out circles from the rolled-out dough. You can also roll out the dough circles again to make them thinner. This technique ensures a crispy, flaky texture for your fried pies.
Heat Management:
When frying pie crust, it's important to manage the heat properly. Use a shallow frying pan to achieve a higher crust-to-filling ratio and enhance the flavour. Keep an eye on the butter or oil in the pan, as it can burn. If you notice too much browned butter, wipe down the skillet with a paper towel to prevent a burnt taste in your crust.
Filling and Folding (for Fried Pies):
Spoon your desired filling onto the centre of each dough circle. For fried pies, fruit fillings are popular, but you can also use canned biscuits or dried fruit. Fold one half of the dough over the other, creating a half-moon shape, and press the seams closed with the tines of a fork. This sealing technique keeps the filling contained and gives the pies a rustic look.
Pricking and Venting:
Before frying or baking, remember to prick the top of your pie crust a few times with a fork. This step allows steam to escape during cooking, preventing the crust from bursting. It is a simple yet crucial step for a well-cooked pie crust.
Frying or Baking:
Depending on your preference and recipe, you can either fry or bake your pie crust. For a fried pie, you may fry the pies in batches, ensuring they are golden brown and cooked through. Alternatively, you can bake the pie crust in the oven at 350 degrees Fahrenheit for about 10 minutes, or until browned. Adjust the baking time as needed, especially if you have a thicker crust or a double crust pie.
Final Touches:
Once your pie crust is fried or baked, let it rest for a few minutes before serving. You can brush the top with an egg wash before baking for a glossy finish. If you're making fried pies, dust them with powdered sugar or serve them with a scoop of ice cream for a delightful treat.
These frying techniques will help you create delicious and visually appealing pan-fried pie crusts. Remember to pay attention to the small details, as they can make a big difference in the overall quality and taste of your pies.
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Frequently asked questions
You will need flour, salt, shortening, egg, water, vinegar, and butter or oil for frying.
Combine flour and salt, then cut in shortening until the mixture resembles coarse meal. Combine egg and water, and sprinkle over the flour mixture. Add vinegar and stir until the dry ingredients are moistened. Shape into a ball, wrap in wax paper, and chill for at least an hour. Roll out the dough on a lightly floured surface, cut out circles, and fry in butter or oil until golden brown.
Yes, you can use either pie dough or biscuit dough for pan-fried pie crusts. Some people prefer the flaky crust of pie dough, while others prefer the thicker texture of biscuit dough. You can also use canned biscuits or store-bought pastry.
It is recommended to use a soft, sturdy dough for pan-fried pie crusts. You can add a little vegetable oil to your butter to prevent it from browning too much. It is also important to wipe the browned butter out of your skillet halfway through cooking to prevent the crust from tasting burnt.
