We’ve always been smitten with the irresistible charm of Fried Blueberry Pie, a delightful Southern classic that turns juicy blueberries into a crispy, handheld treat. It’s the perfect blend of sweet and tart flavors wrapped in golden dough, making it an ideal dessert for picnics or cozy evenings.
In our kitchen, we love how this recipe nods to traditional pie-making while adding a fun fried twist. Whether you’re a baking novice or pro, it’ll bring a burst of summer freshness to your table. Let’s dive into what makes this pie a must-try staple.
Ingredients
In our Fried Blueberry Pie recipe, we focus on fresh, high-quality ingredients that capture the essence of this Southern delight—crisp golden crust enveloping juicy, tart blueberries for a burst of summer flavor. Below, we list the ingredients in the order they are used, from preparing the dough to assembling the filling and finishing touches. We’ve bolded key terms for emphasis and included prep specifics to ensure accuracy.
For the Dough
- 1 ½ cups all-purpose flour: Sifted and chilled for 30 minutes to achieve a flaky texture.
- ½ cup unsalted butter: Cold and cubed, to create layers that fry up light and crispy.
- ¼ cup granulated sugar: For a subtle sweetness that complements the blueberries.
- ¼ teaspoon salt: To balance flavors and enhance the dough’s structure.
- 3–4 tablespoons ice water: Added gradually until the dough forms, ensuring it’s not overly sticky.
For the Blueberry Filling
- *2 cups fresh blueberries: Ripe and washed, for their vibrant tartness that shines in every bite.
- ¼ cup granulated sugar: Mixed in to draw out the natural juices, creating a syrupy filling.
- 1 tablespoon lemon juice: Freshly squeezed, to add a zesty brightness that elevates the fruit’s flavor.
- 1 teaspoon cornstarch: Dissolved in 1 tablespoon water, to thicken the mixture without altering taste.
- ½ teaspoon ground cinnamon: For a warm, aromatic note that ties into the pie’s comforting appeal.
For Frying and Finishing
- 2 cups vegetable oil: For deep-frying, heated to 350°F for a perfectly golden exterior.
- 1 egg: Beaten, for an egg wash that seals the pies and promotes even browning.
- ¼ cup powdered sugar: For dusting the finished pies, adding a sweet, snowy finish that enhances visual appeal.
This selection ensures our Fried Blueberry Pie delivers on both taste and texture, making it a must-try for your next gathering.
Equipment Needed
To prepare our Fried Blueberry Pie, we gather essential tools that ensure smooth preparation and perfect results. Following our ingredient list, where we focused on fresh components for flavor, we now equip ourselves with the right items to handle mixing, shaping, and frying efficiently.
Here is a detailed list of the equipment we’ll need, organized by preparation stage for easy reference:
- Mixing Bowls: Two medium-sized bowls—one for combining dough ingredients and another for the blueberry filling—to keep our workspace organized and prevent cross-contamination.
- Measuring Cups and Spoons: A set of standard cups (1 cup, ½ cup, etc.) and spoons (1 tablespoon, 1 teaspoon, etc.) for accurate measurements, ensuring the dough achieves the right consistency and the filling bursts with flavor.
- Rolling Pin: A sturdy wooden or silicone pin to roll out the dough evenly, creating that flaky, handheld crust we love in Southern-style pies.
- Knife or Dough Cutter: A sharp knife or pastry cutter for slicing dough into pie shapes, allowing precise cuts that seal in the juicy blueberries.
- Frying Pan or Deep Fryer: A deep pan or dedicated fryer with at least 3-4 inches of depth for submerging pies in hot oil, guaranteeing a crispy exterior without sogginess.
- Slotted Spoon or Spider Strainer: An essential tool for safely removing fried pies from oil, letting excess oil drain quickly to maintain that golden, crisp texture.
- Cooling Rack or Paper-Lined Plate: A wire rack or plate lined with paper towels to cool the pies post-frying, helping them stay crunchy and absorb any residual oil.
By using this equipment, we streamline the process from dough preparation to frying, making our Fried Blueberry Pie recipe accessible and enjoyable for bakers of all levels.
Instructions
We guide you through creating our irresistible Fried Blueberry Pie, building on the fresh ingredients and essential equipment we’ve outlined. Let’s transform those components into a crispy, tart-sweet delight that’s perfect for any occasion.
Prepare the Dough
Follow these steps to craft a flaky dough that forms the base of our Fried Blueberry Pie. We begin by combining 2 cups of chilled all-purpose flour with 1/2 teaspoon of salt in a large mixing bowl for optimal texture.
- In a mixing bowl, cut 1/2 cup of cold unsalted butter into the flour mixture using a pastry cutter until it resembles coarse crumbs for that signature flakiness.
- Gradually add 1/4 cup of ice water one tablespoon at a time stirring with a fork until the dough forms a ball ensuring it’s not sticky but pliable.
- Wrap the dough in plastic wrap and chill it in the refrigerator for at least 30 minutes to enhance its structure and ease of rolling.
Make the Blueberry Filling
Now we prepare the vibrant blueberry filling that delivers a burst of tart sweetness in every bite of our Fried Blueberry Pie using the ripe blueberries from our ingredients list.
- In a medium saucepan, combine 2 cups of fresh blueberries with 1/2 cup of granulated sugar and 1 tablespoon of lemon juice over medium heat.
- Stir the mixture constantly for about 5 minutes until the blueberries release their juices and the mixture thickens to a jam-like consistency infusing a bright, tangy aroma that fills the kitchen.
- Remove from heat and let the filling cool completely in a bowl to prevent it from making the dough soggy during assembly.
Assemble the Pies
With the dough and filling ready, we assemble our Fried Blueberry Pies into handheld treats that promise a satisfying crunch and juicy center.
- On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness and cut it into 4-inch circles using a round cutter or knife.
- Place 1 tablespoon of the cooled blueberry filling in the center of each dough circle then fold the dough over to form a half-moon shape sealing in that irresistible tart-sweet burst.
- Use a fork to crimp the edges of each pie securely ensuring no filling escapes during frying for a neat, golden finish.
Fry the Pies
Finally, we fry our assembled pies to achieve that iconic crispy exterior and warm, gooey interior that defines our Fried Blueberry Pie.
- Heat 2 inches of vegetable oil in a deep frying pan or fryer to 350°F monitoring with a thermometer for even cooking.
- Carefully add 2-3 pies at a time to the hot oil frying for 2-3 minutes per side until they turn a deep golden brown releasing a mouthwatering sizzle and aroma of caramelized blueberries.
- Use a slotted spoon to remove the pies and place them on a cooling rack or paper-lined plate to drain excess oil letting them cool slightly before serving for the best texture.
Make-Ahead Instructions
One of the joys of our Fried Blueberry Pie recipe is its flexibility for busy schedules. We often prepare components in advance to save time while preserving that irresistible crispy exterior and burst of tart-sweet blueberry filling. Below, we break down the key steps for making ahead, ensuring your pies remain fresh and flavorful.
Preparing the Dough Ahead
We suggest making the dough up to 2 days in advance for optimal flakiness. Start by following our step-by-step instructions to combine the chilled flour, salt, and cold butter into a pliable ball, then wrap it tightly in plastic wrap and refrigerate. This chilling process not only enhances the dough’s texture but also makes assembly quicker when you’re ready to fry. If you need to extend storage, freeze the wrapped dough for up to 1 month—just thaw it in the refrigerator overnight before use.
Making the Filling in Advance
The blueberry filling can be prepared ahead to lock in its vibrant, tangy flavors without risking sogginess in the final pie. Cook the fresh blueberries with sugar and lemon juice as outlined, then let it cool completely before transferring to an airtight container. Store it in the refrigerator for up to 3 days or freeze for up to 2 months. We find that chilling the filling intensifies its juicy tartness, making it even more delightful when paired with the flaky dough. Thaw frozen filling in the fridge before assembling.
Assembling the Pies Ahead
For convenience, assemble the pies fully before frying. After rolling out the dough, adding the filling, and sealing the edges, place the uncooked pies on a parchment-lined baking sheet. Refrigerate them for up to 24 hours or freeze for up to 1 month. If freezing, ensure they’re spaced apart to avoid sticking. This method keeps the crispy golden crust intact, allowing you to fry them straight from the freezer for a warm, gooey interior in minutes.
Storage and Reheating Tips
To maintain the pies’ sensory appeal—think the satisfying crunch of the fried exterior contrasting with the warm, jammy blueberries—store fried pies in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. For longer storage, freeze cooled pies for up to 1 month. When ready to enjoy, reheat in a 350°F oven for 5-7 minutes or until heated through, reviving that freshly fried crispness without losing flavor.
| Make-Ahead Component | Refrigerator Storage (Days) | Freezer Storage (Months) | Key Notes |
|---|---|---|---|
| Dough | 2 | 1 | Thaw overnight in fridge for best results. |
| Filling | 3 | 2 | Cool completely before storing to prevent excess moisture. |
| Assembled (Unfried) Pies | 1 | 1 | Fry directly from frozen, adding 1-2 minutes to cook time. |
| Fried Pies | 4 | 1 | Reheat to restore texture; avoid microwaving to prevent sogginess. |
Conclusion
We’ve loved sharing this Fried Blueberry Pie recipe with you as it’s a simple way to create memorable moments. It’s our go-to for blending fresh flavors with that irresistible crunch.
Try it out and make it your own—it’s sure to become a staple in your kitchen gatherings.
Frequently Asked Questions
What is Fried Blueberry Pie?
Fried Blueberry Pie is a classic Southern dessert featuring a crispy, handheld crust filled with sweet and tart blueberries. It’s perfect for picnics, gatherings, or cozy nights, blending traditional pie-making with a fun fried twist. This treat appeals to both novice and experienced bakers, offering a refreshing summer option that’s easy to enjoy.
What ingredients are needed for Fried Blueberry Pie?
You’ll need fresh blueberries, chilled flour, salt, cold butter, ice water for the dough, and sugar with lemon juice for the filling. Use vegetable oil for frying. Focus on high-quality ingredients like ripe blueberries for tartness and chilled flour for a flaky texture, ensuring a delicious balance of flavors in every bite.
What equipment is required to make Fried Blueberry Pie?
Essential equipment includes mixing bowls for ingredients, measuring cups and spoons for accuracy, a rolling pin for dough, a knife or cutter for shaping, a frying pan or deep fryer, a slotted spoon for oil removal, and a cooling rack or paper-lined plate for draining. This setup streamlines preparation from dough to frying.
How do you make Fried Blueberry Pie step by step?
Start by making flaky dough with chilled flour, salt, butter, and ice water; chill it. Cook blueberry filling with sugar and lemon juice until thickened, then cool. Roll dough into circles, add filling, seal edges, and fry in heated vegetable oil until golden brown. Cool on a rack for a crispy exterior and gooey interior.
Can you make Fried Blueberry Pie ahead of time?
Yes, prepare the dough up to 2 days in advance and store it in the refrigerator or freezer. Make the filling ahead and refrigerate it to enhance flavors. Assemble pies before frying for quick cooking later, helping busy schedules while keeping the pie fresh and delicious.
How should you store and reheat Fried Blueberry Pie?
Store cooled pies in an airtight container in the fridge for up to 3 days or freeze for up to a month. To reheat, bake in a 350°F oven for 5-10 minutes or use an air fryer for crispiness. Avoid microwaving to maintain texture, ensuring the pie stays tasty even after storage.