Categories: Fruit
Ingredients
- For the crust:
- 2 cups of flour
- 1/2 teaspoon salt
- 1/2 cup of lard, chilled
- 1/4 cup of cold water
- For the filling:
- 2 cups of blueberries
- 1/2 cup of sugar
- 3 tablespoons of flour
- 1 teaspoon of lemon juice
- 1/2 teaspoon of lemon zest
- 1/2 teaspoon of cinnamon
- 1/2 cup of water
Directions
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Mix together the flour and salt.
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Add the lard, either with a fork, your hands or a pastry cutter.
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When the flour is clumped together, slowly add the cold water a tablespoon at a time until the dough is moist enough to come together.
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Form the dough into ball.
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Wrap and place the dough in the refrigerator to chill for at least an hour.
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Meanwhile, mix all the filling ingredients in a pan, bring to a boil and cook for about two or three minutes.
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To make the fried pies, roll out the chilled pie crust until it’s no more than a 1/4 of an inch thick. (I like to roll it out into a rectangle-type shape.)
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Cut out 12 five-inch diameter circles (I use a saucer as a guide). Any scraps that are left over you can roll out again and cut out more circles.
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To make each pie, place 2 tablespoons of filling in the center of each crust. Moisten the edges and fold the crust over, sealing the edges with your fingers and then by pressing down on the edge with a fork.
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In a cast-iron skillet, heat an inch of oil (or lard or shortening) to 350 degrees.
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With a spatula, gently place each pie into the hot oil, and turn over after a minute. Cook on the other side for another minute, and then drain on a rack or paper-towel lined plate. You can sprinkle powdered sugar and/or cinnamon over pies if you like.