[pjsutton]

I have been practicing fried pies and have altered my crust receipe to near perfect. Seems nothing is ever perfect. I am still having issues with a slight leak making a discoloration at times around the edge at times. I would like these consistant. I can not stand the occational leak, does anyone have a trick that might help. These are packed, I do not really want to change the filling or crust but will consider anything.

[Gunnar]

I really meant to reply to this a while ago. I just don't come to the pro pastry section as much as other spots so forgot where I had originally seen this post.


Fried pies, never made em but can only think of one thing that may help. Are you sealing the pie crust by just crimping them or are you using an egg wash to seal the pies together? I would also use a slight egg wash over the outside of the seam so that when it hits the fryer it will (hopefully) seal off the pie. Having done all sorts of deep fried things at street fairs in San Francisco, I can also tell you that just about anything with a filling will leak a little bit some of the time.

[pjsutton]

Yes, sealed with an eggwash and I believe I finally got it after many attempts. I generally keep my crust cool/cold anyway but as soon as they are crimped they go to back to the ice box for 10 minutes. Also changed the mix percentage of shorting and lard - less butter makes a better seal without giving up the flake of the crust. I have not washed the entire pie as yet but I may have to try that one for fun. Thanks.