Fried Blueberry-Ginger Hand Pies Recipe

Fried Blueberry-Ginger Hand Pies
Photo: Hector Manuel Sanchez; Prop Styling: Mindi Shapiro Levine; Food Styling: Torie Cox
Active
40 Minutes
Total
1 Hour, 10 Minutes

Yield

Serves 12

These hand pies will are perfect for sitting on the porch watching the summer sunset. The fresh blueberries are abundant in these fried pies. Fresh ginger (or 1/8 teaspoon ground ginger) gives the jammy berry filling a hint of heat. Assemble the pies one day in advance, and refrigerate until you’re ready to fry. These will be perfect for any Fourth of July party.

Ingredients

Filling

  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1/2 cup water
  • 1 teaspoon grated fresh ginger
  • 1/8 teaspoon salt
  • 2 cups fresh blueberries (about 10 oz.)
  • 2 teaspoons fresh lemon juice

Dough

  • 5 cups all-purpose flour, plus more for surface
  • 2 teaspoons salt
  • 10 tablespoons cold vegetable shortening, cubed
  • 6 tablespoons cold unsalted butter, diced
  • 1/2 cup plus 3 to 6 Tbsp. ice water
  • Vegetable oil
  • Powdered sugar

How to Make

  1. Prepare the Filling: Whisk together sugar and cornstarch in a saucepan. Whisk in 1/2 cup water, ginger, and salt; bring to a boil over medium-high, whisking often. Cook, whisking constantly, until thickened, about 1 minute. Remove pan from heat. Stir in blueberries and lemon juice, lightly crushing half of the blueberries; let stand until completely cool, about 30 minutes.
  2. Prepare the Dough: Place flour and salt in the bowl of a food processor; pulse until combined, about 3 times. Scatter shortening and butter over top of flour mixture; pulse until mixture resembles coarse crumbs, 6 to 7 times. Add 1/2 cup of the ice water; pulse until mixture just starts to clump together, about 8 times, adding additional water, 1 tablespoon at a time, if necessary. Scrape out onto a lightly floured surface. Knead until it comes together, 2 to 3 times. Divide in half, and shape each half into a flat disk; wrap disks with plastic wrap, and chill about 30 minutes.
  3. Roll one Dough disk to 1/8-inch thickness; cut 6 (5-inch) circles, and discard scraps. Repeat procedure with remaining disk. Scoop about 1 rounded tablespoon Filling into center of each circle. Moisten edge of half of each circle with water; fold circles in half, and crimp edges to seal. Cover and chill until ready to fry.
  4. Pour vegetable oil to a depth of 1 inch in a large, deep skillet; heat oil to 360°F. Place 3 to 4 pies in hot oil, and fry until golden brown on both sides, 6 to 7 minutes, turning occasionally. Remove pies to paper towels to drain; sprinkle with powdered sugar. Repeat procedure with remaining pies and powdered sugar. Serve warm or at room temperature.