Prep Time 60m
Cook Time 15m
Ready Time 150m
Yield 1 dozen


Ingredients
DOUGH
  • 3 2/3 cups Pillsbury BEST™ All Purpose Flour
  • 3 tablespoons sugar
  • 2 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 1/4 cup cold butter, diced
  • 1/4 cup Crisco® Baking Sticks All-Vegetable Shortening
  • 2/3 to 1 cup ice cold water
  • 1/2 teaspoon apple cider vinegar
FILLING
  • 2/3 cup water
  • 1 1/4 cups sugar, divided
  • 1/4 cup cornstarch
  • 2 tablespoons butter
  • 1 tablespoon lemon juice
  • 1 tablespoon vanilla extract
  • 4 cups fresh berry combination, such as blueberries, raspberries and blackberries
  • 1 teaspoon ground cinnamon
  • Crisco® Pure Vegetable Oil
Preparation Directions
  • Step 1For Dough: COMBINE flour, sugar, cornstarch and salt in large bowl. Cut butter and shortening into flour mixture, using a pastry blender, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.
  • Step 2Add 1/4 cup ice water and vinegar to flour mixture. Stir with fork. Add additional ice water, 1 tablespoon at a time, just until dough holds together firmly when pressed into a ball. Flatten ball into round disk. Wrap dough in plastic wrap. Chill 30 minutes.
  • Step 3For Filling: WHISK water, 1 cup sugar and cornstarch in medium saucepan until cornstarch is dissolved. Bring to a boil over medium heat, stirring constantly. Simmer 1 minute, or until mixture thickens, stirring constantly. Remove from heat. Stir in butter, lemon juice and vanilla until butter is melted. Fold in berries. Cool completely.
  • Step 4Heat 1 inch oil in Dutch oven over medium-high heat to 350°F. Divide dough into 12 equal pieces. Roll each on lightly floured surface into 5-inch circle. Brush edges with water. Spoon 1/4 cup berry mixture onto center of each circle. Fold dough in half to cover filling. Seal edges by pressing with fork.
  • Step 5Cook in batches in hot oil 4 to 5 minutes or until golden brown, turning halfway through cooking time. Drain on paper towels. Stir together cinnamon and remaining 1/4 cup sugar. Sprinkle over fry pies. Cool 10 minutes before serving.
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