Instructions:
- Fill a heavy Dutch oven or heavy bottom pot 4-5 inches deep with vegetable oil. Use an oil or candy thermometer in the oil to monitor the temperature. Bring oil to 375°F. If your oil is too cold, the pies will absorb too much oil. If it’s too hot, they will burn.
- Roll out your refrigerated pie crust. Use a 5-6” bowl to trace a round shape. Cut out with a knife. If your bowl doesn’t fit onto your pie crust 3 times you can use a rolling pin and roll your pie crust out a little more. Cut out 6 rounds total.
- Spoon about 2 tablespoons of blackberry pie filling onto the pie crust round (more or less depending on how much you can fit without it spilling out when sealing.)
- Using your fingers, brush water on the edges of the crust to help seal the edges together. Fold pie round over and crimp the edges to seal pie crust together.
- In a small bowl, mix powdered sugar, corn syrup and water together to make your glaze.
- Set aside; cover with a damp paper towel to prevent it from drying out while you fry the pies.
- Deep fry one hand pie at a time in the hot oil. Fry them for 2-3 minutes, or until the pie crust is a deed golden brown. Remove from oil and place on a paper towel.
- Using a pastry brush, brush glaze over both sides of hand pie. Place on a baking sheet or cooling rack.
- Repeat the frying and glazing process with the rest of the hand pies.
- Serve immediately.
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