Searching for Fried Pie Dough Recipe - Help!

Hi. I've been searching for authentic fried pie dough recipes and am not having much luck. I've tried using regular pie dough and the result when fried was quite heavy and greasy. We have had many requests from customers to design and build a fried pie machine and crimper, but the problem is that I've not been sent any authentic recipe to test our machine with. It's sitting here in my office waiting to be tested and I would really appreciate any help.
Carol

Hi Carol. My Texas grandmother was the queen of fried pies. She passed the recipe on to my mother, who passed it on to me. As much as I would like to give it to you, I'm sworn to silence.

But I will tell you this: it's much more like a pizza dough than you would suspect. One of the differences is adding a little sugar to it. But you also want some salt in the dough. And only let it rise once before you roll it out.

I am hopeful that this will steer in you in the right direction. Good luck.

Barbara

bryan wrote:But I will tell you this: it's much more like a pizza dough than you would suspect.

I agree regarding using pizza dough for fried pies or turnovers - both sweet and savory. I often have dough balls left over from my pizza baking. Even if they have been sitting around in the fridge for a few days, they are great rolled out, stuffed, and deep-fried. I add no extra sugar to the dough and allow it to go through a complete fermentation and proofing before rolling out.

Carol (or is it Joan?), what in the world is a "fried pie machine" (have I fallen for the bait?) and how would it differ from the numerous devices on the market for shaping, stuffing, and crimping large dumplings, empanadas, calzones, etc.?

Bill/SFNM

One of the few good things my Mom made was fried dough. She used a pizza dough.

I'm not sure if this is what you're looking for but I remember seeing a Good Eats episode recently that addressed what Alton calls "Pocket Pies". He made both sweet and savory pies, and appeared to use the same dough recipe for baking, pan-frying and deep-frying.

Here's a link to the recipes he used in the episode - Pocket Pies

joan wrote:Hi. I've been searching for authentic fried pie dough recipes and am not having much luck.

Since I was going to try to put together a little post on John Edge's american food quartet, I can mention quickly that he includes a recipe for Coca-Cola Fried Pies in his Apple Pie book. (p. 59). I haven't made it. Flat coke is an ingredient in the crust.

PM me if you'd like me to transcribe it.

Timely article from the Dallas Star Telegram: http://www.dfw.com/mld/dfw/living/food/15179093.htm

Hi. I am the original poster on the thread. I signed in on my mom's account (Joan) when in fact my name is Carol. (in answer to someone's earlier question). I am intrigued by the pizza dough recipe. Is it a yeast dough? If so does it need to rest in the fridge so that it doesn't spring back when formed? We have had customers send us dough recipes that are basically pie dough - but stiffer. My husband and I operate a unique little business designing and custom making presses and machines for the bakery market. We have had many requests for a fried pie machine and because we are Canadian had never heard of that before. Now I realize it is something like what Canadian's call "turnovers" and yet different. Since my first post we have now made a machine that we are selling online along with our other pie machines. I am very interested in trying out the pizza dough idea once I know whether it is a yeast based dough or not. I've also made gluten free fried pies using masa hara which worked very well! Thanks for all the feed back.
Carol
Birds Hill Enterprises

Hi Carol/Joan

In general, pizza doughs are made with yeast. Hope this helps

In a lot of cases, empanadas are fried (though I grew up with baked.) The dough is the same regardless of the filling, which can be sweet or savory.