Dough for Fried Pies
Get ready to master the art of golden, crispy fried pies with this foolproof dough recipe! This versatile dough is made with a blend of all-purpose flour, cold unsalted butter, and a touch of buttermilk, creating a tender yet sturdy base that perfectly holds your favorite sweet or savory fillings. A hint of sugar balances the flavors, while baking powder ensures just the right amount of lightness. The dough comes together in minutes with a simple mix-and-chill process, making it easy to roll out and shape. Ideal for frying, it crisps beautifully in hot oil, forming a flaky exterior that’s irresistibly satisfying. Whether you’re crafting apple hand pies for dessert or savory meat-filled snacks, this recipe will be your go-to for indulgent, customizable fried pies. Perfect for parties, gatherings, or a treat-yourself moment, these fried pies are a crowd-pleasing delight!
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 0.5 cups unsalted butter
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 0.75 cups cold buttermilk
- 2 tablespoons ice water
- 4 cups vegetable oil (for frying)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, salt, and baking powder until well combined.
Cut the cold unsalted butter into small cubes and add to the dry ingredients. Use a pastry cutter or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs.
Gradually pour in the cold buttermilk, mixing gently with a fork or your hands until the dough just comes together. Be careful not to overmix.
Add the ice water one tablespoon at a time, kneading lightly just until the dough forms a cohesive ball. If the dough feels too dry, add a tiny bit more ice water, but avoid making it sticky.
Wrap the dough in plastic wrap and allow it to rest in the refrigerator for at least 1 hour to relax the gluten and make it easier to roll out.
Once chilled, divide the dough into 8 equal portions and roll each into a 6-inch circle on a lightly floured surface.
Add your desired filling to the center of each dough circle, being careful not to overfill. Brush the edges of the circle with a tiny bit of water, fold the dough over to enclose the filling, and crimp the edges with a fork to seal.
Heat vegetable oil in a deep fryer or a heavy-bottomed pot to 350°F (175°C). Fry the pies in batches, cooking 2-3 minutes per side or until golden brown and crisp.
Remove the pies from the oil and drain on a paper towel-lined plate. Allow them to cool slightly before serving.
Nutrition Facts
Calories |
10001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 999.1 g | 1281% | |
| Saturated Fat | 164.7 g | 824% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 3016 mg | 131% | |
| Total Carbohydrate | 310.8 g | 113% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 34.8 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 274 mg | 21% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 675 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
