For this week’s Fry-day, I thought I would share a scrumptious recipe that will go perfectly with your 4th of July celebration. Fried pies are a southern dessert staple, and strawberry is my favorite! This time of year, I love getting boxes of fresh strawberries from my local farmer’s market. Even better if you pick them yourself!
This time, when I was making the pies, I made the mistake of using self-rising flour on my counter, to keep the pie dough from sticking. Note to self: that will cause the dough to fall apart in the frying process. Whoops! The pies will still taste yummy, but won’t look beautiful. 😉 I love to add powder sugar and whipped cream on top, or you can add vanilla ice cream as well. This recipe is easy to customize; blueberries can replace the strawberries, etc. You really can’t go wrong, as long as you don’t use self-rising flour! Ha! Let me know how your fried pies turned out.
-2 cups fresh strawberries, mashed
-3/4 cup sugar
-1/4 cup cornstarch
-1 package refrigerated pie crusts
1. Combine the strawberries, sugar, & cornstarch in a saucepan. Bring strawberry mixture to a boil over medium heat. Cook, stirring constantly, 1 minute or until thickened. Cool completely.
2. Roll 1 piecrust to press out fold lines; cut into 9 circles with a 3-inch round cutter. Roll circles to 3 1/2-inch diameter; moisten edges with water. Spoon 2 teaspoons strawberry mixture in the center of each circle; fold over, pressing edges to seal. Repeat with remaining piecrust and strawberry mixture.
3. Place pies in a single layer on a baking sheet, and freeze at least 1 hour.
4. Pour oil to a depth of 1 inch into a large heavy skillet; heat to 350°. Fry pies, in batches, 1 minute on each side or until golden. Drain on paper towels; sprinkle with powdered sugar (or serve with ice cream!).
What’s on the menu for your weekend shenanigans?