Combine first 3 ingredients in a saucepan. Bring strawberry mixture to a boil over medium heat. Cook, stirring constantly, 1 minute or until thickened. Cool completely.
Roll 1 piecrust to press out fold lines; cut into 9 circles with a 3-inch round cutter. Roll circles to 3 1/2-inch diameter; moisten edges with water. Spoon 2 teaspoons strawberry mixture in the center of each circle; fold over, pressing edges to seal. Repeat with remaining piecrust and strawberry mixture.
Place pies in a single layer on a baking sheet, and freeze at least 1 hour.
Pour oil to a depth of 1 inch into a large heavy skillet; heat to 350°. Fry pies, in batches, 1 minute on each side or until golden. Drain on paper towels; sprinkle with powdered sugar.
these pies were pretty good. i didn't like the cornstarch in the filling so after i made one batch with the filling as written, then a second batch with homemade jam...much better! i also used crisco in the second batch, the crusts were much more flakey, with a nicer color.
I haven't made this yet, but I'm sure it will be a 5 star rating. I have a question, is this 2 cups fresh strawberries measured before or after mashing. It would make a difference with more strawberries being in the mashed before measuring scenario. As it is written, the implication is 2 cups whole strawberries that are then mashed.
This really sounds good and I mean GOOD! I'm lucky enough to live in the New Orleans area and just about all the local groceries and national chains carry HUBIG fried pies. If you've never had one, you cant imagine what you're missing. Call any friend, relative, old class mate or what ever and beg them to send you some. You'll see and taste what I'm talking about ... I will try the strawberry pie real soon!
These pies are scrumptious! I made them to see if they would be ideal for a bake sale. They are so easy and taste delicious. My husband is already waiting for a second batch! They pair wonderfully with vanilla ice cream.
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