Ingredients
Scale
- 3 cup all-purpose flour
- 2 tablespoon granulated sugar
- 3/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cold, grated on a box grater
- 1/2 cup cold buttermilk plus 1 tablespoons more if your dough is dry
- 1 cup good blueberry jam
- a pint of fresh blueberries
- 1 large egg beaten with a splash of water, for egg wash
- canola or vegetable oil, for frying
- powdered sugar, for dusting
Instructions
- To make the crust, in a medium bowl, whisk together flour, sugar, and salt. Add cold, grated butter and, using your fingers, work the butter into the flour mixture. Quickly break the butter down into the flour mixture, some butter pieces will be the size of oat flakes.
- Create a well in the butter and flour mixture and pour in buttermilk. Use a fork to bring to dough together. Try to moisten all of the flour bits. Add more buttermilk if necessary.
- On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. That’s perfect. If you find the dough needs more moisture, add a bit more. Press and knead the dough into a disk. Wrap in plastic wrap or waxed paper and place in the refrigerator for at least 1 hour or up to two days.
- When the pie crust is chilled, remove it from the refrigerator, cut in half and return the other half to the fridge to keep chilled.
- Lightly flour a clean counter and rolling pin.
- Roll the pie crush into a 1/3-inch thick shape that resembles a rectangle. You want the pie crust to be thin enough to feel bendy and pliable but thick enough to handle without too much worry. I think juuuust a bit thicker than 1/4-inch is the sweet spot. Your rectangle should be approximately 10×14 inches.
- This is where a kitchen ruler or measuring tape comes in really handy. First cut any ragged edges off the pie crust rectangle, creating a rectangle with even, smooth sides. Measure and cut the pie crust in half along the shorter (approx 10-inch) side. You’ll have two longer strips of dough.
- Measure the longer strips into three sections and slice. You’ll have six squares from each dough half.
- Dollop 1 heaping teaspoon of blueberry jam into the top right corner of each square. Add four blueberries to each dollop of jam.
- Lightly brush the top and right side of each dough square with egg wash. From the bottom left corner, fold each pie square into a triangle.
- Press lightly with your fingers then use a fork to crimp the two edges. Repeat with all the squares. Place on a parchment lined baking sheet and refrigerate. Repeat the process with the second dough half and refrigerate those too for 30 minutes.
- When you’re ready to fry the pies, in a medium saucepan fitted with a deep-fry thermometer and set over medium heat, have about 2 1/2-inches of oil to 360 degrees F.
- Place three pie triangles into the hot oil. Fry until deep golden on all sides, flipping once or twice, about 4 minutes.
- Remove pies with tongs or a spider and place on a cooling rack over a baking sheet. Bring the oil back up to temperature if it dropped and continue to fry all the pies in batches. Before serving, dust with powdered sugar. Enjoy warm or room temperature.
- Pies are best enjoyed the day they’re made! Makes 12 pies
