“This is an old family recipe which has been adapted from the traditional crust used with the White Family Fried Pies recipe. Both are great - this is just the one used most frequently over the past 3o years or so. I am guessing at the number of pies it will make I suppose it depends on how big you make them. Cook time is chill time. **We always make them with an apricot filling. ;) Usually made with Our Family Fried Pies Our Family Fried Pies ****Updated directions per request to include post filling directions.”
1hr 15mins
12 pies

Ingredients Nutrition


  1. Combine flour and salt in a large mixing bowl.
  2. Cut in shortening (suggested to cut in half then add in the other half because it makes the pastry both tender and flaky) until it resembles coarse meal.
  3. Add in water, stirring with a fork until mixture is moistened.
  4. Adjust water as needed, noting that this crust should be more dry than pie crust since it will be fried; form dough into a ball and chill 1 hour, until ready to use(Usually made with Our Family Fried Pies.Recipe #214574).
  5. Roll out a ball of pastry about the size of a golf ball.
  6. Spoon 1 heaping tablespoon of fruit filling on 1/2 of pastry circle leaving about a half inch edge.
  7. Fold over and seal with a fork.
  8. ***Pies may be frozen at this point.
  9. Fry frozen or thawed pies in a skillet of hot oil(preferred Crisco at 375 degrees in cast iron skillet) until golden brown.
  10. Remove to a paper towel lined plate.
  11. Can be eaten as is (preferred)or sprinkle with powdered sugar, lightly.
  12. Enjoy! ;).

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