How do you make dough for fried pies?

Making Dough for Fried Pies: Two Popular Approaches

There are two main approaches to fried pie dough: classic flaky dough and simple, quick dough.

1. Classic Flaky Dough

This dough is a bit more involved but yields a wonderfully light and flaky crust. Here's a basic recipe:

Ingredients:

* 2 cups all-purpose flour

* 1 teaspoon salt

* 1 cup (2 sticks) cold unsalted butter, cut into small pieces

* ½ cup ice water

Instructions:

1. Combine dry ingredients: In a large bowl, whisk together flour and salt.

2. Cut in butter: Using a pastry cutter or two forks, cut the butter into the flour mixture until it resembles coarse crumbs. Be sure to keep the butter cold for a flaky crust.

3. Add water gradually: Drizzle in ice water, 1 tablespoon at a time, mixing with a fork until the dough just comes together. Do not overmix.

4. Shape and chill: Divide the dough in half, shape each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

5. Roll and use: Roll out the chilled dough to about ⅛ inch thickness. Cut out circles or squares using a cookie cutter or knife to fit your filling.

2. Simple, Quick Dough

This dough is perfect for busy bakers. It's a bit more sturdy and slightly less flaky, but still delicious and holds up well to frying.

Ingredients:

* 2 cups all-purpose flour

* 1 teaspoon baking powder

* ½ teaspoon salt

* ½ cup shortening

* ¾ cup buttermilk

Instructions:

1. Combine dry ingredients: In a large bowl, whisk together flour, baking powder, and salt.

2. Cut in shortening: Using a pastry cutter or two forks, cut the shortening into the dry ingredients until it resembles coarse crumbs.

3. Add buttermilk: Stir in buttermilk until the dough just comes together. Do not overmix.

4. Roll and use: Divide the dough in half, shape each half into a disc, and roll out to about ⅛ inch thickness. Cut out circles or squares to fit your filling.

Tips for both doughs:

* Keep ingredients cold: This is crucial for achieving a flaky crust.

* Don't overmix: Overmixing develops gluten, which makes the dough tough.

* Chill the dough: Chilling allows the gluten to relax and the butter to solidify, contributing to a flaky texture.

* Use a rolling pin: Roll out the dough evenly to ensure consistent thickness.

* Don't overfill: Overfilling will make the pies difficult to seal and could lead to leaking.

Variations:

* You can substitute vegetable shortening for butter in the flaky dough for a more affordable option.

* For a richer flavor, use a combination of butter and shortening.

With a bit of practice, you'll be making delicious fried pies in no time!