Berry Best Fried Pies
Yield
10 servingsPrep
15 minCook
5 minReady
20 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
sugar
|
|
| 1 | tablespoon |
cornstarch
|
|
| ½ | cup |
water
|
|
| 2 | cups |
blueberries
fresh or frozen |
|
| Dough | |||
| 2 | cups |
all-purpose flour
|
|
| ¼ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
vegetable oil
|
|
| ⅓ | cup |
buttermilk
|
|
| 1 | x |
vegetable oil
for frying |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
sugar
|
|
| 15 | ml |
cornstarch
|
|
| 118 | ml |
water
|
|
| 473 | ml |
blueberries
fresh or frozen |
|
| Dough | |||
| 473 | ml |
all-purpose flour
|
|
| 1.3 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
vegetable oil
|
|
| 79 | ml |
buttermilk
|
|
| 1 | x |
vegetable oil
for frying |
*
|
Directions
In a saucepan, combine sugar, cornstarch and water; add berries.
Cook and stir over medium heat until the mixture comes to a boil.
Cook and stir for 2 minutes; set aside to cool.
Combine flour, baking soda and salt.
Combine oil and buttermilk; stir into dry ingredients until mixture forms a ball.
Roll on a floured board to ⅛ inch thickness; cut into ten (10) 4½ inch circles.
Place 1 tablespoon blueberry filling on each circle. Fold over; seal edges with a fork.
In a skillet over medium heat, fry pies in ¼ to ½ inch hot oil until golden brown, about 1½ minutes per side.
Drain on paper towels.
