Description
This is our all-time family favorite fried pie dough filled with delicious homemade strawberry-rhubarb pie filling. If you enjoyed our Southern Fried Cherry Pies, we think you're going to really love this version too♡. Fried to perfection, this light and flaky buttermilk pastry dough is filled with a classic pairing of strawberries and rhubarb and dusted with a homemade strawberry sugar with a hint of cinnamon. The "secret " ingredient in the dough makes them superiorly crispy and bubbly on the outside. And let's talk about the homemade pie filling for a minute -- it's easy, takes just a few minutes, and tastes just like summer. It's sweet, tart, and bursting with fruit in every bite (and you know exactly what's in it). For those of you new to making pastry dough or even fried pies, we've included step-by-step photos at the end of the post for you to use as a guide.
Ingredients
for the dough
- 1 1/2 cups all-purpose flour (225g)
- 1 1/2 tablespoons pure cane sugar, or granulated sugar (23g)
- 1/4 teaspoon kosher salt (2g)
- 1 teaspoon baking powder
- 1/4 cup lard, pinched off into small pieces (95g)
- 1/4 to 1/2 cup buttermilk, room temperature (88-121g) *see notes for buttermilk substitution
- 2 to 3 cups neutral vegetable oil for frying (450g-675g)
- powdered sugar for dusting fried pies
- a pinch of cinnamon (optional, but recommended)
for the pie filling
for the all-natural strawberry sugar (optional)
*I use 00 flour when I'm in Italy for this recipe (and King Arthur flour when I'm in the States), and the weight of different flours varies based on the humidity content and absorption potential of the flour you're working with. Just be sure to use the 'scoop and level' method to measure your flour into measuring cups and spoons and the recipe works perfectly every time.
Instructions
- Mix the dry ingredients. Add the flour, sugar, salt, and baking powder into a medium bowl and whisk to combine.
- Add the lard. Pinch the lard off into 1/2" (1cm) pieces and add them to the dry ingredients. Use a fork (or dough cutter) to cut the lard into the flour mixture until you have pea-sized crumbles.
- Add the buttermilk. Next, slowly add the buttermilk to the mixture approximately 1/4 cup (40g) at a time, stirring the mixture with a fork to incorporate the buttermilk into the flour until the mixture leaves the sides of the bowl. Form the dough into a disc and turn it out onto a floured surface and sprinkle it with a little more flour. Fold the dough over itself 3-4 times. Wrap with plastic wrap and rest the dough in the fridge for at least 4 hours and up to 2 days.
- Roll out the dough. After the dough has rested, remove it from the fridge and place it on a lightly floured surface. Roll the dough into an 8x7 inch (20x17cm) rectangle approximately 1/4" thick.
- Cut the dough and fill. Using a 3 to 4-inch (7-10cm) round cookie cutter, cut circles out of the dough and fill with 1 to 2 tablespoons of filling.
- Seal the dough. Fold one half of the dough over the filling to create a half-moon shape and press down using your fingers to seal the edges. Use a fork to crimp the edges and ensure the pies are sealed. Set filled pies aside on a parchment paper-lined sheet pan and if they start to get too warm, place the filled pies into the fridge to keep them cool while you fill the remaining pies.
- Fry the dough. Preheat oil to 350°F/176°C and fry the pies in batches, add pies one at a time very carefully to the hot oil. Cook the pies for about 3 to 4 minutes, or until light golden brown turning the pies over every 30 seconds or so to ensure even browning.
- Dust pies with powdered sugar. Remove pies from the oil onto a cooling rack or paper towel-lined platter and lightly dust with powdered sugar (or homemade strawberry sugar). After the pies have cooled for about 10 minutes sprinkle them once more with powdered sugar and serve hot or at room temperature. Enjoy!
Notes
For a complete list of fried pie tips, see the main post.
- If you don't have buttermilk make faux buttermilk by adding 1 tablespoon (14g) of freshly squeezed lemon juice to a liquid measuring cup, then pour in whole milk until it reaches the 1/2 cup mark on the measuring cup. Stir the mixture and allow it to rest at room temperature to thicken for 5 to 10 minutes before adding to the flour mixture.
- How do I know if I've added enough buttermilk? You'll know the dough is ready to be formed into a 'brick" when you can squeeze a handful of dough together and it holds. If the dough crumbles, add just a bit more buttermilk a teaspoon (6g) at a time until the mixture just holds together. Avoid adding too much buttermilk or the dough will be wet and sticky and never add all of the buttermilk all at once. Instead, add it in increments so you can be sure to use just the right amount.
- Make vegan fried pies by substitute vegetable shortening for the lard. You may also use a 1:1 mixture of half butter and half lard Using butter only will yield a slightly different texture, but a wonderful flavor.
- Let the pie dough rest. Do not skip this step. It's important to let the dough relax which makes it more pliable and easier to roll out.
- I use a 4-inch round cutter for this recipe. But feel free to make the pies smaller or larger.
- Prep Time: 20 minutes
- Rest Time: 4 hours
- Cook Time: 4 minutes
- Category: Pies + Cobblers + Crostate
- Method: Deep Fried or Air Fryer
- Cuisine: Southern
Nutrition
- Serving Size: 1 Fried Pie
