For the flakiest crust, ensure all your ingredients are cold – especially the shortening and water. If the dough feels too dry, add a teaspoon of ice water at a time until it just comes together. If it feels too sticky, add a tablespoon of flour. Chilling the dough for longer than an hour will improve the texture. When frying, maintain a consistent oil temperature of around 350°F (175°C) for even cooking and a golden-brown color.
Fried Pie Pastry
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING12 People
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VIEWS78
Craft the perfect flaky, golden-brown crust for your fried pies with this simple yet exquisite pastry recipe. It's the ideal blank canvas for your favorite sweet or savory fillings.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate24 g
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Cholesterol16 mg
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Fiber1 g
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Protein4 g
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Saturated Fat3 g
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Sodium200 mg
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Sugar0 g
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Fat14 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 2 mins In a large bowl, whisk together the flour and salt. (2 minutes)
02 Step
Recipe View 7 mins Using a pastry blender or your fingertips, cut in the shortening until the mixture resembles coarse crumbs. (5-7 minutes)
03 Step
Recipe View 1 mins In a separate small bowl, whisk together the beaten egg, ice water, and vinegar. (1 minute)
04 Step
Recipe View 3 mins Gradually drizzle the egg mixture over the flour mixture, stirring lightly with a fork until just combined. Be careful not to overmix. (3 minutes)
05 Step
Recipe View 1 mins Shape the dough into a ball. Flatten slightly into a disc. (1 minute)
06 Step
Recipe View 1 hrs Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 1 hour, or preferably overnight. This allows the gluten to relax and the shortening to firm up, resulting in a more tender crust. (60+ minutes)
07 Step
Recipe View Use as directed in your favorite fried pie recipe. Roll out the dough on a lightly floured surface to your desired thickness, cut out circles, fill, and fry until golden brown.
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Please Rate
Lulu Stehrflatley
Jun 8, 2025The instructions were clear and easy to follow, even for a beginner like me. Thank you!
Dianna Hudson
Apr 26, 2025I appreciate the tip about using ice water – it really makes a difference in the texture of the dough.
Shanie Mann
Jan 5, 2025This pastry recipe is a game-changer! My fried pies have never been so flaky and delicious.
Adonis Shields
Sep 8, 2024I substituted lard for shortening and it was AMAZING!