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Fried Blueberry Pies

Looking for a fried dessert made with Pillsbury® Pie Crusts? Then check out these delicious blueberry pies.

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  • Prep Time 25 min
  • Total Time 2 hr 20 min
  • Servings 18

Ingredients

1 1/3
cups fresh blueberries
1/2
cup granulated sugar
7 1/2
teaspoons cornstarch
3
tablespoons water
1
teaspoon grated lemon peel
1
box Pillsbury™ Refrigerated Pie Crusts, softened as directed on box
Vegetable oil for deep frying
Powdered sugar

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LOCATION

Directions

  • 1 In 2-quart saucepan, mix blueberries and granulated sugar. Heat to boiling over medium heat, stirring occasionally. In small bowl, mix cornstarch and water. Stir into blueberry mixture. Return to boiling over medium heat. Cook 2 minutes, stirring constantly, or until thickened. Remove from heat; stir in lemon peel. Cool completely, about 45 minutes.
  • 2 Line cookie sheet with waxed paper. Remove pie crusts from pouches; unroll on lightly floured work surface. Roll each crust to 12-inch round. With 3 1/2-inch round cutter, cut 9 rounds from each crust. Brush crust edges with water. Spoon about 1 heaping teaspoon blueberry mixture onto center of each crust round. Fold dough in half over filling; press edges with fork to seal. Place pies in single layer on cookie sheet. Freeze 1 hour.
  • 3 In deep fryer or heavy saucepan, heat 2 inches oil to 350°F. Fry pies in hot oil about 1 minute on each side or until golden brown. Drain on paper towels. Sprinkle powdered sugar over pies.
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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
180
,
% Daily Value
Total Fat
11g
11%
(Saturated Fat
4g,
4%
),
Sodium
120mg
120%;
Total Carbohydrate
20g
20%
(Dietary Fiber
0g
0%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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