- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1/2 cup water
- 2 cups fresh or frozen blueberries
- 2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup canola oil
- 1/3 cup buttermilk
- Oil for frying
- In a saucepan, combine the 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 the flour, baking soda and salt. Combine oil and buttermilk; stir into dry ingredients until mixture forms a ball. Roll on a floured surface to 1/8-in. thickness; cut into 4-1/2 in. circles. Place 1 tablespoon blueberry filling on each circle. Fold over; seal edges with fork.
- In a skillet over medium heat, fry pies in 1/4 to 1/2 in. hot oil until golden brown, about 1-1/2 minutes on each side. Drain on paper towels. Yield: 10 servings.
Originally published as Berry Best Fried Pies in Taste of Home October/November 1996, p54
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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