Pies

Mini Berry Fry Pies

mini-berry-fry-pies

Cook Time: 15 Min

Yield: 1 Servings

mini-berry-fry-pies

Ingredients

  • DOUGH
  • 3 2/3 C. all-purpose flour
  • 3 Tbsp. sugar
  • 2 tsps. Clabber Girl® Corn Starch
  • 1/2 tsp. salt
  • 1/4 C. cold butter, diced
  • 1/4 C. Crisco® Baking Sticks All-Vegetable Shortening
  • 2/3 to 1 C. ice cold water
  • 1/2 tsp. apple cider vinegar
  • FILLING
  • 2/3 C. water
  • 1 1/4 C. sugar
  • 1/4 C. Clabber Girl® Corn Starch
  • 2 Tbsp. butter
  • 1 Tbsp. lemon juice
  • 1 Tbsp. Spice Islands® Pure Vanilla Extract
  • 4 C. fresh berry combination, such as blueberries, raspberries and blackberries
  • 1 tsp. Spice Islands® Ground Saigon Cinnamon
  • Crisco® Pure Vegetable Oil

Directions

  1. For Dough: COMBINE flour, sugar, cornstarch and salt in large bowl. Cut butter and shortening into flour mixture, using a pastry blender, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.
  2. ADD 1/4 C. ice water and vinegar to flour mixture. Stir with fork. Add additional ice water, 1 Tbsp. at a time, just until dough holds together firmly when pressed into a ball. Flatten ball into round disk. Wrap dough in plastic wrap. Chill 30 minutes.
  3. For Filling: WHISK water, 1 C. sugar and cornstarch in medium saucepan until cornstarch is dissolved. Bring to a boil over medium heat, stirring constantly. Simmer 1 minute, or until mixture thickens, stirring constantly. Remove from heat. Stir in butter, lemon juice and vanilla until butter is melted. Fold in berries. Cool completely.
  4. HEAT 1 inch oil in Dutch oven over medium-high heat to 350°F. Divide dough into 12 equal pieces. Roll each on lightly floured surface into 5-inch circle. Brush edges with water. Spoon 1/4 C. berry mixture onto center of each circle. Fold dough in half to cover filling. Seal edges by pressing with fork.
  5. COOK in batches in hot oil 4 to 5 minutes or until golden brown, turning halfway through cooking time. Drain on paper towels. Stir together cinnamon and remaining 1/4 C. sugar. Sprinkle over fry pies. Cool 10 minutes before serving.

Mini Berry Fry Pies

mini-berry-fry-pies

Cook Time: 15 Min

Yield: 1 Servings

Ingredients

  • DOUGH
  • 3 2/3 C. all-purpose flour
  • 3 Tbsp. sugar
  • 2 tsps. Clabber Girl® Corn Starch
  • 1/2 tsp. salt
  • 1/4 C. cold butter, diced
  • 1/4 C. Crisco® Baking Sticks All-Vegetable Shortening
  • 2/3 to 1 C. ice cold water
  • 1/2 tsp. apple cider vinegar
  • FILLING
  • 2/3 C. water
  • 1 1/4 C. sugar
  • 1/4 C. Clabber Girl® Corn Starch
  • 2 Tbsp. butter
  • 1 Tbsp. lemon juice
  • 1 Tbsp. Spice Islands® Pure Vanilla Extract
  • 4 C. fresh berry combination, such as blueberries, raspberries and blackberries
  • 1 tsp. Spice Islands® Ground Saigon Cinnamon
  • Crisco® Pure Vegetable Oil

Directions

  1. For Dough: COMBINE flour, sugar, cornstarch and salt in large bowl. Cut butter and shortening into flour mixture, using a pastry blender, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.
  2. ADD 1/4 C. ice water and vinegar to flour mixture. Stir with fork. Add additional ice water, 1 Tbsp. at a time, just until dough holds together firmly when pressed into a ball. Flatten ball into round disk. Wrap dough in plastic wrap. Chill 30 minutes.
  3. For Filling: WHISK water, 1 C. sugar and cornstarch in medium saucepan until cornstarch is dissolved. Bring to a boil over medium heat, stirring constantly. Simmer 1 minute, or until mixture thickens, stirring constantly. Remove from heat. Stir in butter, lemon juice and vanilla until butter is melted. Fold in berries. Cool completely.
  4. HEAT 1 inch oil in Dutch oven over medium-high heat to 350°F. Divide dough into 12 equal pieces. Roll each on lightly floured surface into 5-inch circle. Brush edges with water. Spoon 1/4 C. berry mixture onto center of each circle. Fold dough in half to cover filling. Seal edges by pressing with fork.
  5. COOK in batches in hot oil 4 to 5 minutes or until golden brown, turning halfway through cooking time. Drain on paper towels. Stir together cinnamon and remaining 1/4 C. sugar. Sprinkle over fry pies. Cool 10 minutes before serving.

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