There’s something irresistible about the classic blueberry pie, but when you take that beloved filling and wrap it in a crispy, golden fried crust, it transforms into a whole new treat. Our fried blueberry pie recipe brings together the best of both worlds—sweet, juicy berries and a crunchy exterior that’s perfect for dunking in a cup of coffee or enjoying on its own.
Frying the pie adds a delightful texture and a rich flavor that’s hard to beat. It’s a fun twist on a traditional dessert that’s perfect for summer gatherings, fairs, or anytime you want a quick and impressive sweet snack. Let’s dive into this easy recipe that’s sure to become a favorite in your kitchen.
Ingredients
To create our Fried Blueberry Pie, we need fresh ingredients for the filling, a tender pie dough, and essentials for frying and coating. Let’s break down what goes into each component for the perfect balance of flavor and texture.
For the Pie Filling
Our blueberry pie filling is bursting with sweetness and just the right amount of tartness. Using fresh or frozen blueberries, combined with sugar and lemon, enhances the natural fruit flavor.
- 2 cups fresh or frozen blueberries (thawed if frozen)
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch (for thickening)
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon (optional for warmth)
- Pinch of salt
For the Pie Dough
The dough needs to be easy to handle and crisp up nicely when fried. We recommend a simple, flaky pie crust made from scratch or store-bought dough for convenience.
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter cut into small cubes
- 3 to 4 tablespoons ice-cold water
For Frying and Coating
To achieve a golden crispy exterior, we fry the pies in oil at the right temperature and add a sweet coating.
| Ingredient | Purpose | Amount |
|---|---|---|
| Vegetable oil | For frying the pies | About 2 cups |
| Granulated sugar | To coat the fried pies | 1/2 cup |
| Ground cinnamon | Optional, for coating mix | 1 teaspoon |
With these ingredients perfectly measured and prepared, our Fried Blueberry Pie will be a crispy, juicy delight.
Equipment Needed
To make our Fried Blueberry Pie perfectly crispy and delicious, having the right equipment is essential. Here’s what we need to prepare before starting:
- Deep Fryer or Large Heavy-Bottomed Pot
We use this to maintain consistent oil temperature for frying. If you don’t have a deep fryer, a heavy pot works just as well.
- Candy or Deep-Frying Thermometer
Maintaining the oil temperature between 350°F to 375°F is crucial to get that perfect golden crust without absorbing excess oil.
- Slotted Spoon or Spider Strainer
Essential for safely lowering the pies into the hot oil and retrieving them without oil dripping back into the pot.
- Mixing Bowls
For preparing the blueberry filling and mixing the sugar coating.
- Rolling Pin
We use this to roll out the pie dough evenly for a flaky crust.
- Pastry Brush
Helpful for sealing the edges of the pie and brushing any egg wash for color.
- Pie Cutter or Small Round Cutter
To cut the dough into uniform shapes for frying.
- Wire Rack with Baking Sheet
Allows the fried pies to drain excess oil, keeping the crust crisp.
| Equipment | Purpose |
|---|---|
| Deep Fryer or Heavy Pot | Frying the pies evenly at the right temperature |
| Candy/Deep-Frying Thermometer | Monitor oil temperature precisely |
| Slotted Spoon/Spider Strainer | Remove pies safely from oil |
| Mixing Bowls | Prepare filling and sugar coating |
| Rolling Pin | Roll out dough evenly |
| Pastry Brush | Seal edges and apply egg wash |
| Pie Cutter or Round Cutter | Shape pie dough uniformly |
| Wire Rack with Baking Sheet | Drain excess oil, maintain crispness |
Having these tools ready ensures our fried blueberry pie turns out perfectly every time—crispy on the outside and bursting with juicy sweetness inside.
Prep Work
Before we dive into frying our Fried Blueberry Pie, it’s crucial to prepare both the filling and the dough carefully. Proper prep ensures a perfectly balanced pie with a crispy crust and a luscious, juicy center.
Preparing the Blueberry Filling
- Measure and rinse 2 cups of fresh or frozen blueberries. Using fresh berries will deliver the best texture, but frozen works well when thawed and drained.
- In a medium bowl, combine the blueberries with:
- ⅓ cup granulated sugar
- 1 tablespoon lemon juice (for brightness and to balance the sweetness)
- 1 teaspoon cornstarch (this acts as a thickening agent to keep the filling from becoming too runny)
- Optional: ½ teaspoon ground cinnamon or a pinch of nutmeg for a hint of warm spice
- Stir the mixture gently to coat the blueberries evenly.
- Let the filling sit for 10 to 15 minutes to macerate. This step enhances the flavor and helps thicken the juices slightly.
- If using frozen blueberries, gently drain excess liquid before mixing in the sugar and spices to avoid soggy pie dough.
| Ingredient | Quantity | Purpose |
|---|---|---|
| Blueberries | 2 cups | Main filling fruit |
| Granulated sugar | ⅓ cup | Sweetens filling |
| Lemon juice | 1 tbsp | Adds acidity and brightness |
| Cornstarch | 1 tsp | Thickens filling |
| Ground cinnamon | ½ tsp (optional) | Adds warm spice flavor |
Making the Pie Dough
- Start with 2 ½ cups of all-purpose flour, sifted for a light, flaky crust.
- Combine the flour with:
- 1 teaspoon salt
- 1 tablespoon granulated sugar (optional, for a slight sweetness)
- Cut in 1 cup (2 sticks) of cold unsalted butter, chilled and diced, with a pastry cutter or two forks until the mixture resembles coarse crumbs.
- Gradually add ⅓ to ½ cup of ice-cold water, teaspoon by teaspoon, stirring gently until the dough holds together when pressed.
- Avoid over-mixing to maintain flaky layers.
- Divide the dough into two equal parts, shape each into a disk, and wrap in plastic wrap.
- Refrigerate for at least 1 hour to let the gluten relax and to chill the butter, crucial for a tender and flaky crust.
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose flour | 2 ½ cups | Sifted for light texture |
| Salt | 1 tsp | Enhances flavor |
| Granulated sugar | 1 tbsp (optional) | Adds slight sweetness |
| Unsalted butter | 1 cup (cold) | Creates flaky layers |
| Ice-cold water | ⅓ to ½ cup | Hydrates dough |
Our Fried Blueberry Pie crust will be crisp and golden, perfectly encasing the sweet and tangy blueberry filling once we finish rolling and shaping it after chilling. This prep work sets the stage for a truly irresistible dessert.
Assembling the Fried Blueberry Pies
- Roll out the dough
Lightly flour a clean surface and roll each chilled dough disk into a 12-inch circle about 1/8 inch thick. We want the dough thin enough to crisp but sturdy enough to hold the filling without breaking.
- Portion the filling
Using a spoon, place about 3 tablespoons of the blueberry filling into the center of each dough circle. Be careful not to overfill to prevent the pies from bursting during frying.
- Brush edges with water
Dip your finger in water and lightly moisten the edges of the dough circle. This helps seal the pie when we fold it.
- Fold and seal
Fold the dough in half over the filling to create a half-moon shape. Press the edges firmly together to seal. Then crimp the edges with a fork to ensure they are tightly closed and to create a decorative pattern.
- Create steam vents
Using a sharp knife or kitchen scissors, make two to three small slits on the top of each pie to allow steam to escape during frying, which prevents sogginess and bursting.
- Chill before frying
Place the sealed pies on a parchment-lined baking sheet and refrigerate for at least 15 minutes. Chilling firms the dough and helps maintain the pie’s shape during frying.
| Step | Details | Purpose |
|---|---|---|
| Roll dough | 12-inch circle, 1/8 inch thick | Thin yet sturdy crust |
| Portion filling | 3 tablespoons per pie | Prevents overfilling |
| Moisten edges | Water on edges | Ensures a tight seal |
| Fold and seal | Half-moon shape, press + crimp edges | Keeps filling inside, decorative |
| Cut steam vents | 2-3 slits on top | Allows steam to escape |
| Chill before frying | 15 minutes in fridge | Firms dough for frying |
Tip: Avoid overfilling or skipping the steam vents. This is key to achieving a perfectly sealed fried blueberry pie with a crispy golden crust and juicy interior.
By carefully assembling our fried blueberry pies with these precise steps, we set the foundation for the crispy texture and flavorful explosion that makes this recipe truly unforgettable.
Cooking Instructions
Now that our fried blueberry pies are carefully assembled and chilled, it’s time for the most exciting part—frying them to crispy, golden perfection. Follow these steps closely to ensure a deliciously crunchy crust and a juicy, bubbling berry filling.
Frying the Pies
- Heat the oil to 350°F (175°C) in a deep fryer or a heavy-bottomed pot. Use a candy or deep-frying thermometer to maintain accurate temperature control.
- Gently lower the chilled pies into the hot oil using a slotted spoon or spider strainer to avoid splashing.
- Fry in batches to prevent overcrowding. Overcrowding lowers the oil temperature and results in greasy, unevenly cooked pies.
- Cook each pie for 3 to 4 minutes, turning occasionally for even browning. Aim for a deep golden-brown exterior that signals a crisp crust.
- Once golden and crisp, remove the pies from the oil carefully and place them on a wire rack set over a baking sheet to drain excess oil.
Tip: Maintaining the oil temperature between 340°F and 360°F ensures a flaky crust without absorbing excess oil.
| Step | Detail | Temperature (°F/°C) | Time |
|---|---|---|---|
| Heat oil | Vegetable oil in fryer or pot | 350°F / 175°C | N/A |
| Fry pies | Turn for even browning | 340-360°F / 171-182°C | 3-4 minutes per batch |
| Drain pies | Place on wire rack to remove oil | Room temperature | Until cool |
Draining and Cooling
- After frying, transfer the pies to the wire rack immediately to prevent sogginess. Avoid paper towels which trap steam and soften the crust.
- Allow pies to cool for 10 to 15 minutes. This resting time helps the filling set slightly and prevents burns from hot juicy blueberry filling.
- Optionally, while still warm, roll the pies in granulated sugar or cinnamon sugar to add a sparkling sweet finish and extra flavor.
- Serve once cool enough to handle, enjoying the blend of crispy crust and warm blueberry filling bursting with sweetness.
By following these frying and cooling steps, our fried blueberry pie recipe will achieve the perfect balance of texture and flavor every time.
Serving Suggestions
To elevate our Fried Blueberry Pie experience, thoughtful serving ideas enhance both the flavor and presentation. Here are some delicious ways to enjoy this crispy, juicy treat:
- Warm with Ice Cream
Serve the fried blueberry pie warm alongside a scoop of vanilla or cinnamon ice cream. The contrast between the hot, flaky crust and cold, creamy ice cream creates a delightful balance.
- Drizzle with Sauces
Add a drizzle of honey, maple syrup, or a tangy lemon glaze over the pie. These toppings complement the sweetness of the blueberries and add a burst of extra flavor without overpowering the filling.
- Add Fresh Fruit and Whipped Cream
Garnish plates with fresh berries such as blueberries, raspberries, or strawberries. A dollop of freshly whipped cream brightens the dish and adds a light, airy texture.
- Pair with Hot Beverages
Enjoy alongside hot coffee, black tea, or a spicy chai latte for a comforting snack or dessert, perfect for cooler evenings or cozy gatherings.
- For a Fun Twist—Serve as Mini Bites
Cut pies into bite-sized portions and serve with dipping sauces like cream cheese frosting or fruit compote at parties or casual get-togethers.
| Serving Idea | Flavor Profile | Ideal Pairings |
|---|---|---|
| Warm with Ice Cream | Sweet and creamy | Vanilla, cinnamon ice cream |
| Drizzle with Sauces | Sweet, tangy | Honey, maple syrup, lemon glaze |
| Fresh Fruit & Cream | Light and fresh | Blueberries, raspberries, whipped cream |
| Hot Beverages | Smooth and warming | Coffee, black tea, chai latte |
| Mini Bites & Dips | Fun and shareable | Cream cheese frosting, fruit compote |
“A perfectly fried blueberry pie is a canvas for endless serving possibilities. Each suggestion adds a layer of enjoyment that highlights the crispy crust and luscious filling.”
By integrating these Serving Suggestions, we can turn our fried blueberry pie into an unforgettable dessert centerpiece that suits any occasion.
Make-Ahead Tips
To ensure our Fried Blueberry Pie turns out perfectly crispy and bursting with flavor, preparation ahead of time is essential. Here are our top Make-Ahead Tips to streamline the process and maintain the quality of each component.
Prepare and Chill the Dough in Advance
- After combining and forming the pie dough, wrap the disks tightly in plastic wrap.
- Refrigerate for at least 1 hour or up to 2 days. This resting period allows the gluten to relax, producing a tender, flaky crust.
- If stored longer than 2 days, freeze the wrapped dough for up to 1 month.
- When ready to use, thaw dough overnight in the refrigerator and bring to room temperature before rolling.
Make the Blueberry Filling Ahead
- Combine the fresh or frozen blueberries with sugar, lemon juice, cornstarch, and spices as directed.
- Let the mixture sit for 30 minutes to macerate, enhancing flavor and thickening.
- Store the filling in an airtight container in the refrigerator for up to 2 days.
- Stir the filling before assembling the pies to redistribute juices and thicken the mixture.
Assemble and Chill the Pies Before Frying
- Roll out the dough and fill according to the recipe instructions.
- Seal and crimp the edges to ensure no filling leaks while frying.
- Place assembled pies on a parchment-lined sheet pan and refrigerate for 30 minutes before frying.
- Chilling allows the dough to firm up, helping the pies hold their shape and preventing filling from leaking during frying.
- We can also freeze assembled pies on the sheet pan for up to 2 months, then transfer them to freezer bags.
- To fry, cook frozen pies directly from the freezer, increasing frying time by 1–2 minutes per side.
| Make-Ahead Step | Storage Method | Storage Duration | Notes |
|---|---|---|---|
| Pie Dough | Wrapped in plastic wrap | Refrigerate: 1-2 days | Freeze: up to 1 month |
| Blueberry Filling | Airtight container | Refrigerate: up to 2 days | Stir before use |
| Assembled Pies | Refrigerate | 30 minutes before frying | Freeze: up to 2 months (freeze pie first on pan) |
Important Reminders
- For the best flavor and texture, avoid making the filling too wet. The thickened mixture should be juicy but not runny.
- Always chill pies before frying to maintain a crispy golden crust and juicy filling.
- If freezing, seal pies tightly to protect against freezer burn and preserve freshness.
- Use a thermometer to verify oil temperature stays at 350°F (175°C) during frying, especially when cooking from frozen.
Conclusion
Fried Blueberry Pie is a fantastic way to enjoy a classic dessert with a crispy twist. Its combination of juicy filling and golden crust makes every bite irresistible. Whether for a summer gathering or a cozy treat, it’s a recipe that’s sure to impress.
With a bit of preparation and attention to detail, frying these pies is straightforward and rewarding. We’re confident this recipe will become a go-to favorite in your kitchen for years to come.
Frequently Asked Questions
What ingredients are needed for the fried blueberry pie filling?
The filling requires fresh or frozen blueberries, sugar, lemon juice, cornstarch, and optional spices like cinnamon for extra flavor.
Can I use store-bought pie dough for this recipe?
Yes, store-bought pie dough works well and saves time, but homemade dough provides a flakier and more tender crust.
What type of oil is best for frying the pies?
Vegetable oil is recommended for frying due to its high smoke point and neutral flavor.
At what temperature should I fry the blueberry pies?
Heat the oil to 350°F (175°C) for perfectly crispy and golden pies.
How long should I fry each pie?
Fry each pie for 3 to 4 minutes, turning occasionally for even browning.
Why should I chill the assembled pies before frying?
Chilling helps the pies maintain their shape and prevents the filling from leaking during frying.
How do I prevent a soggy crust after frying?
Drain the pies on a wire rack to avoid sogginess and let them cool for 10-15 minutes before serving.
Can I make the dough and filling ahead of time?
Yes, both dough and filling can be prepared and refrigerated in advance to save time.
What are some good serving suggestions for fried blueberry pie?
Serve warm with ice cream, drizzle with honey or lemon glaze, add whipped cream, or enjoy with hot coffee or chai.
Is it okay to use frozen blueberries for the filling?
Yes, frozen blueberries work well and can be used directly in the filling without thawing.