fried pie recipe
The Best fried pie recipe
Crispy Fried Pie with Sweet Tomato Sauce
A light yet flavorful twist on traditional pie, where a flaky crust meets a tangy tomato sauce infused with garlic for a comforting, handheld bite. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1 cup cold water
- 1 tbsp vegetable oil
- 1.5 cups tomato sauce
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional)
👨🍳Directions
-
1
Preheat oven to 400°F (200°C). In a bowl, mix flour, salt, sugar, water, and oil until a dough forms. Divide into two discs, wrap in plastic, and chill for 30 minutes. -
2
Roll one disc into a 12-inch circle, place in a pie dish, and trim edges. Roll the second disc into a 10-inch circle for the top crust. -
3
Preheat a large frying pan over medium-high heat. Add olive oil and heat until shimmering. Pour the tomato sauce into the pan, then add minced garlic and oregano. Simmer for 5 minutes until slightly thickened. -
4
Place the bottom crust in the pan, cover with the sauce, then top with the second crust. Seal edges by crimping with a fork. -
5
Bake for 20 minutes. Transfer to the oven and bake for another 15 minutes until golden brown.
🔧Equipment
- Mixing bowls
- Rolling pin
- Pie dish (9-inch)
- Frying pan
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Crispy Fried Pie with Sweet Tomato Sauce Works
❓ Frequently Asked Questions About Crispy Fried Pie with Sweet Tomato Sauce
How do I store leftover fried pie?
Store any leftover fried pie in an airtight container in the refrigerator for up to three days. If you plan to reheat it, do so in a 350°F (175°C) oven for about 15–20 minutes, or until warmed through. For longer storage, freeze it in a single layer on a baking sheet first, then transfer to a freezer bag. Thaw in the refrigerator overnight before reheating.
Can I make this pie without a deep fryer?
Yes! Use a heavy-bottomed skillet or Dutch oven. Heat about 1 inch of oil in the pan to 325°F (165°C). Fry pie pieces for 3–4 minutes per side until golden and crispy. Drain on a wire rack to avoid sogginess.
What’s the secret to keeping the pie crispy?
The key is using enough oil—aim for 1–1.5 inches total. Keep the oil temperature steady at 325°F (165°C). Avoid overcrowding the pan, and fry in batches if needed. For extra crispiness, pat the crust dry before dipping in egg wash.
How can I adjust the sweetness if I prefer it less sweet?
Reduce the sugar in the filling by ¼ to ½ cup, depending on your taste. For example, start with ¾ cup sugar instead of 1 cup. Taste as you go—less is often enough to avoid a cloying sweetness. If using a pre-made pie crust, ensure it’s not overly sweet on its own.
What if my pie crust isn’t flaky enough?
Flakiness comes from chilling the dough properly and cutting it into small pieces before rolling. Chill the dough for at least 30 minutes before rolling, and refrigerate the pie after crusting to prevent stretching. For extra flakiness, use a rolling pin with a rubber edge to press the dough evenly.
