Room for Dessert – Blueberry Fried Pies & Gini’s Clay Creations

There’s something about these little babies that just seems so serene. I made them, and then I wanted silence. Maybe you feel that way just looking at them. Then again, it could just be me!

Well, anyhoo, this treat is quick and delightful. If I were you, I’d make them on a sunny Sunday. Add ice cream. Sit on the porch. Take your shoes off. Wiggle your toes. Oh yeah, don’t forget the coffee. Sit back, and munch. Notice I didn’t suggest inviting anyone. Yeah, they’re just that good.

Let’s get started!

This recipe is enough for roughly 5-6 fried pies. You can always refrigerate any filling you don’t use for another time – up to 1 week.

In addition the highlighted ingredients below, you will need 1 can of flaky biscuits.

Pie Filling:

Combine 1 cup washed blueberries with 1/2 cup sugar in a medium saucepan and simmer on low heat until sugar is melted and berries release liquid; about 5 minutes. Make a slurry, by combining 1 tablespoon plus 1 1/2 teaspoons cornstarch, 1/4 teaspoon cinnamon, a pinch of nutmeg, and 2 tablespoons of water in a small bowl. Add the slurry to the saucepan with the blueberries. Increase the heat to medium and cook until the mixture comes to a full boil and is clear and thick. Add the butter and lemon juice. Stir gently. Remove from the heat, and add the remaining 1 cup of blueberries. Allow it to cool until it’s warm.

Method

First, heat a deep frying pan/pot halfway filled with oil, preferably canola oil, to 350°F.

When the filling is warm ( or just no longer piping hot), roll the biscuits out on a lightly floured surface so that each biscuit forms a 6 to 8-inch circle. Place a small mound, or 2 to 3 tablespoons, of the filling on 1/2 of each circle.

Brush the edges of the circle with water or lemon juice. Fold the circle over the filling to make a half-moon shapes. Seal by pressing the edges with the tines of a fork, or simply press with your fingers.

Carefully add the pies to the oil – 1 at a time. They fry fairly quickly so don’t walk away. Fry until golden brown turning the pies as necessary so that both sides brown evenly, about 4-7  minutes. Drain the pies on paper towels.

And Voila! You’re done (o:

You can sprinkle them with powdered sugar, or just dunk them in ice cream.

Love & Biscuits, Cupcakes!

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One more thing before you go…

Aren’t these the cutest?! Jewelry designer Jenny Sanchez of Gini’s Clay Creations makes these cute clay concoctions and so much more. Check her out! She even does custom designs! Perfect for ladies of all ages. If only these were in those party favor bags at those Saturday birthday parties… http://www.facebook.com/GiNisClayCreations

Have you enjoyed this post, photos, or recipe? Share it and support my blog. Long story short, I’m trying to spread Love & Biscuits to the nation! So be a dear and tell everyone you’ve EVER met about this blog and Sift!. This allows me to continue to do what I love – cooking up something for you! Thank you SO MUCH for supporting this blog.

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