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Fried Pie Pastry

Fried Pie Pastry

Donna Mig

Pastry recipe for fried pies. Use with your favorite fried pie fillings.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 233 kcal
  • 12%
  • Fat:
  • 13.5 g
  • 21%
  • Carbs:
  • 23.9g
  • 8%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 200 mg
  • 8%

Based on a 2,000 calorie diet


  1. Combine flour and salt. Cut in shortening with pastry blender until mixture resembles coarse meal. Combine egg and water, and sprinkle lightly over flour mixture. Add vinegar, and lightly stir with a fork until dry ingredients are moistened. Shape into a ball.
  2. Wrap dough in wax paper. Chill for at least one hour. Use as directed in any fried pie recipe.
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After reading comments about having problems, such as the dough falling apart, I wanted to remind those people the dough has to be cold when rolling it out and before frying the pies. So, work fast once you bring the dough out from the fridge and if it gets too warm, put it back into fridge until it firms/hardens up. Then after making the pies, put them into the fridge for 10 minutes or so to make them firm again before frying. I’m thinking the only reason anyone should have any problems with this recipe is that the dough got too warm to work with. Hope this helps everyone that is having problems.


Growing up, Grandma always made fried peach pies for all of her spoiled grandkids, myself included. Since Grandma's passing, Mom and I have been trying to duplicate the crust with "iffy" results... until now. This recipe is perfect! Many thanks, Donna, for helping my family relive some warm and fuzzy gastronomic memories.


Excellent,easy,flaky pie crust-the only one I've ever made with ease!!!