After last week’s black ‘n blueberry pancakes I was left with a rather copious amount of blueberries. I hate it when food goes bad so I made a last minute decision to attempt fried blueberry pies. Unfortunately, every recipe told me I had to make my own pie crust. Okay, I think I’ve mentioned it before, but I come from the Sandra Lee way of cooking as opposed to the Martha Stewart school. So homemade anything is pretty much always out of the question.
Lucky for me, Pillsbury makes pie crusts. Thoughtful of them, right?
If you’re up for homemade, I’m sure there are 4 zillion sites offering up great recipes for homemade pie crust, but if you’re lazy like me, then this one will suit you just fine.
Fried Blueberry Pie
printable version here
1 pkg ready made pie crusts
2 cups blueberries (fresh)
1/2 cup sugar
3 tbsp flour
1 tsp lemon juice
1/2 tsp cinnamon
1/2 cup water
Mix all filling ingredients in a pan, bringing to a boil. Cook for 2-3 minutes.
Meanwhile, unroll dough, cut into 8 circles. (I used a cappucino (massive) coffee cup or you can use a saucer as a guide.)
Place 1-2 tbsp of filling in center of each pie crust.
Moisten the edges and fold crust over, sealing edges with fingers, then by fork.
Using a heavy skillet, preferably cast iron, heat oil to 350 degrees.
With slotted spoon gently place each pie into the hot oil turning over after a minute. Cook in batches.
Remove each pie with slotted spoon to a paper towel lined plate.
Optional: sprinkle with powdered sugar.