Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup cold water
- 1 cup fresh strawberries, diced
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon ground cinnamon
- Vegetable oil, for frying
- Powdered sugar, for dusting
Special equipment needed:
- Rolling pin
- 3-inch round cookie cutter
- Deep-fry thermometer
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
2. Gradually add the cold water, stirring until the dough comes together. Knead the dough a few times until it forms a smooth ball. Cover with plastic wrap and refrigerate for at least 30 minutes.
3. In a separate mixing bowl, combine the diced strawberries, sugar, cornstarch, and cinnamon. Mix well and set aside.
4. On a lightly floured surface, roll out the chilled dough to 1/8-inch thickness. Use a 3-inch round cookie cutter to cut out circles of dough.
5. Spoon a small amount of the strawberry filling onto one half of each dough circle, leaving a small border around the edge. Fold the other half of the dough over the filling and press the edges together to seal. Use a fork to crimp the edges.
6. Heat vegetable oil in a deep skillet or Dutch oven to 350°F. Fry the pies in batches, turning occasionally, until golden brown on both sides, about 2-3 minutes per side. Use a slotted spoon to transfer the fried pies to a paper towel-lined plate to drain excess oil.
7. Dust the warm fried pies with powdered sugar and serve immediately.
Time:
Preparation time: 45 minutes
Cooking time: 15 minutes
Temperature:
Oil temperature: 350°F
Serving size:
Makes 12 fried pies
Nutritional information:
Calories per serving: 230
Total fat: 12g
Saturated fat: 7g
Cholesterol: 30mg
Sodium: 100mg
Total carbohydrates: 28g
Dietary fiber: 1g
Sugars: 8g
Protein: 3g
Substitutions for ingredients:
- Fresh strawberries can be substituted with frozen strawberries, thawed and drained.
- Granulated sugar can be substituted with brown sugar or honey.
- Cornstarch can be substituted with arrowroot powder or tapioca starch.
Variations:
- Blueberry Fried Pies: Substitute fresh blueberries for strawberries in the filling.
- Peach Fried Pies: Substitute diced fresh peaches for strawberries in the filling.
- Chocolate Fried Pies: Add a tablespoon of cocoa powder to the dough and fill with a mixture of chocolate chips and marshmallows.
Tips and tricks:
- Make sure the butter is cold and cubed before adding it to the flour mixture to ensure a flaky crust.
- Don't overfill the pies or they may burst open during frying.
- Use a deep-fry thermometer to monitor the oil temperature and prevent the pies from burning.
- Serve the fried pies warm for the best flavor and texture.
Storage instructions:
Store leftover fried pies in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Reheat the fried pies in a preheated 350°F oven for 5-10 minutes until warm.
Presentation ideas:
Arrange the warm fried pies on a platter and dust with powdered sugar. Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Garnishes:
- Fresh mint leaves
- Sliced strawberries
- Whipped cream
Pairings:
- Coffee
- Hot tea
- Milk
Suggested side dishes:
- Fresh fruit salad
- Green salad with vinaigrette dressing
Troubleshooting advice:
- If the dough is too dry, add a little more water, a tablespoon at a time, until it comes together.
- If the dough is too sticky, add a little more flour, a tablespoon at a time, until it is smooth and easy to handle.
- If the pies burst open during frying, try sealing the edges more tightly or using less filling.
Food safety advice:
- Use caution when frying with hot oil to prevent burns or fires.
- Make sure the oil is heated to the correct temperature to ensure the pies cook evenly and safely.
Food history:
Fried pies have a long history in Southern cuisine, dating back to the 19th century. They were often made with leftover pie dough and filled with fruit preserves or dried fruit.
Flavor profiles:
These Strawberry Fried Pies are sweet and fruity with a flaky, buttery crust and a dusting of powdered sugar.
Serving suggestions:
Serve these Strawberry Fried Pies as a sweet treat for breakfast, brunch, or dessert. They are perfect for sharing with friends and family.
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