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Blackberry Fried Pie Recipe

American (Southern) · Dessert · 50 min total

A Southern classic with a flaky, golden crust and a sweet-tart blackberry filling, these handheld pies are perfect for using up fresh summer berries.

Ingredients

• 2 cups fresh blackberries
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup ice water (or more as needed)
• Vegetable oil, for frying
• Powdered sugar, for dusting

Instructions

1. Make the filling: In a medium saucepan, combine blackberries, sugar, cornstarch, lemon juice, and salt. Cook over medium heat, stirring frequently, until berries break down and mixture thickens, about 5-7 minutes. Remove from heat and let cool completely.
2. Make the dough: In a large bowl, whisk together flour and salt. Cut in cold butter using a pastry blender or your fingers until mixture resembles coarse crumbs. Gradually add ice water, stirring with a fork until dough comes together. Form into a disk, wrap in plastic, and refrigerate for 30 minutes.
3. On a floured surface, roll out dough to 1/8-inch thickness. Cut into 8 circles (about 5 inches in diameter).
4. Place about 2 tablespoons of cooled filling in the center of each circle. Fold dough over to form a half-moon and crimp edges with a fork to seal.
5. In a large deep skillet, heat about 1 inch of oil to 350°F (175°C). Fry pies in batches, turning once, until golden brown, about 2-3 minutes per side. Drain on paper towels.
6. Dust with powdered sugar before serving. Serve warm or at room temperature.

Tips

• For extra flaky crust, keep all ingredients cold and handle dough as little as possible.
• If blackberries are very tart, adjust sugar to taste.
• Leftover pies can be stored in an airtight container at room temperature for up to 2 days; reheat in a 350°F oven for 5 minutes.

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