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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Freeze the pies before frying to prevent the crusts from disintegrating in the hot oil. Hide one for yourself before they all get away. Ingredients:
2 cups fresh strawberries, mashed |
3/4 cup sugar |
1/4 cup cornstarch |
1 (15-ounce) package refrigerated piecrusts |
vegetable oil |
powdered sugar |
Directions:
1. 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.
2. 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.
3. Place pies in a single layer on a baking sheet, and freeze at least 1 hour.
4. 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.
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