We have soo much pork from that fresh ham that anyway to use it sounds good to me. I’m fortunate that I can order up pie dough from Mrs J without too much delay. This was a good crust. Not sure of her recipe but I think it’s the one from the Smitten Kitchen. Plenty of butter visible in the dough. I tried to keep it cold and I think it turned out really well – nice and flakey.
Mrs J was waxing nostalgic yesterday about those fried pies she learned to make in her home ec class in high school. She made them for me once that I can remember-long time ago. Soon she was digging through her drawer full of scraps and clippings and found the recipe for the pie dough:
3 T butter
3 T shortening
1/2 t salt
1/2 t baking powder
1-1/2 C flour
3 T plus 2 t ice water
Blend together, then wrap in plastic wrap and refrigerate overnight. Next day, let the dough come to room temperature and roll into rough circles, make a final cut with a jar lid or similar as a guide The lid we used measured 4-1/2″, and we ended up with eight pies. Spoon in your filling and fold over, press the edges with a fork to seal the seam. Next, immerse the pie into a bowl of milk, or brush milk onto them, then plop them into 350 degree oil for 5 or 6 minutes or until they are golden brown. Mix powdered sugar with a bit of water to make a thin paste to brush on for icing.
Mrs J used canned cherry pie filling for these, they came out great!