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Crispy Fried Blueberry Pies With Meyer Lemon Glaze + Giveaway

by Kristina Gill

Eating blueberries was a treat when I was little. It didn’t happen that often, but when it did it was in the form of blueberry cobbler with vanilla ice cream. I loved biting into the plump blueberries and the stain they left when I smiled like the Cheshire Cat to show off my purple teeth. This week’s recipe from the amazing new cookbook Soul: A Chef’s Culinary Evolution in 150 Recipes by Chef Todd Richards encloses summer’s plumpest blueberries in a crisp crust to make Fried Blueberry Pies with Meyer Lemon Glaze. You get a two-in-one with this recipe, because Todd uses a crust recipe by Erika Council of Southern Soufflé. —Kristina

For a chance to win a copy of Soul: A Chef’s Culinary Evolution in 150 Recipes, respond in the comments section below by August 15th, 5PM EST to the following question: What is your favorite pie, sweet or savory? We will announce the winner in the comments section, so be sure to check back!

Why Todd loves these pies: This is a special dish, especially for summer, because the combination of textures between the crisp crust and the bursting freshness of the blueberries is incredible. The inspiration for this dish comes from growing up in Chicago and eating Hostess pies… this is a bit more healthy!

About Todd: Todd Richards is a self-taught cook who paid his dues in countless restaurant kitchens before garnering national attention. He was a James Beard nominee for best chef in the Southeast, an Iron Chef competitor, and named one of four new chefs to watch by Esquire magazine. He is currently owner/chef of Richard’s Southern Fried at Atlanta’s Krog Street Market. Find Chef Todd Richards on Instagram at @cheftoddrichards.

 

Images above: Book Cover and Portrait of Todd Richards by Eric Vitale

Image above: Blueberry Fried Pies, photo by Greg DuPree

Image Above: Enjoying a meal of Todd’s recipes, including the Blueberry Fried Pies, photo by Victor Protasio

Blueberry Fried Pies with Meyer Lemon Glaze

For me, peaches are for cobbler and blueberries are for fried pies. I savor the flavor of a tart berry, butter, and sugar combo, whether it’s an elevated recipe like this or the star-wrapped pies in the candy store (which I’d pass up everything in the store for as a kid). Leftover filling is great on pancakes, waffles, or ice cream.

Makes about 20 pies

Ingredients

  • Blueberry Pies
  • 1 cup granulated sugar
  • 2 tablespoons cornstarch
  • 3⁄4 cup (6 ounces) water
  • 1⁄4 cup (2 ounces) dark rum
  • 1 teaspoon orange zest (from 1 orange)
  • 1⁄4 teaspoon vanilla bean paste
  • Pinch of kosher salt
  • 1 thyme sprig
  • 4 cups fresh blueberries (about 1 1⁄4 pounds)
  • Erika Council’s Piecrust (recipe below)
  • All-purpose flour, for dusting
  • 1 large egg
  • 4 cups (32 ounces) vegetable oil
  • Meyer Lemon Glaze (recipe below)
  • Erika Council’s Piecrust
  • 3 cups (about 12 3⁄4 ounces) all-purpose flour, plus more for dusting
  • 1 tablespoon granulated sugar
  • 1 teaspoon kosher salt
  • 6 ounces (3⁄4 cup) very cold unsalted butter, cut into 1⁄2-inch pieces
  • 1⁄3 cup very cold vegetable shortening
  • 6 to 8 tablespoons ice water
  • Meyer Lemon Glaze
  • 1 cup (about 4 ounces) powdered sugar
  • 2 tablespoons Meyer lemon juice
  • 1 to 3 teaspoons heavy cream

Preparation

1

To Make the Pies:

1. Whisk together the sugar and cornstarch in a saucepan. Add 1⁄2 cup of the water, and whisk until combined. Whisk in the rum, orange zest, vanilla bean paste, and salt. Add the thyme sprig. Cook over medium, whisking constantly, until the mixture is thickened, 12 to 14 minutes. Remove from the heat, and fold in the blueberries. Let stand for 30 minutes. Remove and discard the thyme sprig.

2. Cut the piecrust in half. Refrigerate 1 portion until ready to use. Roll out remaining portion to 1⁄8-inch thickness on a lightly floured surface. Cut the dough into 10 circles with a 4 1⁄2-inch round cookie cutter, re-rolling scraps once. Repeat with remaining dough half.

3. Spoon about 1 tablespoon of filling into the center of each dough circle. Whisk together the egg and remaining 1⁄4 cup water. Brush the edges of the pies, and fold over so the edges meet. Press the edges together with a fork to seal. Repeat the process with the remaining dough, filling, and egg wash.

4. Heat the oil in a skillet over medium to 375°F. Fry the pies until golden brown, about 4 minutes. Turn and cook about 2 more minutes. Drain on paper towels, and let cool 20 minutes. Drizzle with Meyer Lemon Glaze.

To Drink: Sparkling wine, Champagne, Chardonnay, rosé, Shiraz, Moscato, hard ciders

Serve with: Ice cream, lemon sorbet

2

To Make Erika Council’s Piecrust

This basic piecrust is by Erika Council, a talented baker in Atlanta and founder of the blog Southern Soufflé, where she shares Southern Soul food recipes and her family’s legacy. (Her grandmother was the legendary Mildred Council, owner of Mama Dip’s, a 40-year-old restaurant in Chapel Hill, North Carolina.) Erika’s piecrust recipe can be used for both sweet and savory pies.

Makes enough for 2 (9-inch) piecrusts

1. Place the flour, sugar, and salt in the bowl of a food processor, and pulse a few times until combined. Add the butter and shortening, and pulse until the mixture resembles small peas, 8 to 12 times.

2. With the processor running, drizzle 6 tablespoons of the ice water through the food chute, and process until the dough begins to form a ball. (Add up to 2 more tablespoons, 1 tablespoon at a time, if needed, to reach desired consistency.)

3. Turn the dough out on a lightly floured work surface, and shape into a ball. Wrap in plastic wrap, and refrigerate at least 30 minutes or up to 2 days.

To use: Cut the dough in half. Roll each half into 1 1⁄8-inch-thick round on a well-floured surface.

3

To Make the Meyer Lemon Glaze

Whisk together the powdered sugar and lemon juice in a small bowl. Whisk in the heavy cream, 1 teaspoon at a time, until desired consistency is reached. Makes 1⁄2 cup

Excerpted from Soul by Todd Richards. Copyright © 2018 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.

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Comments

  • My favorite pie is a toasted lemon coconut pie. I make it from a recipe which I copied from a magazine from an elderly southern home cook. So fine.

  • growing up, both my mother and my grandmother made amazing lemon-meringue pie. the tart of the lemon with the sweet, melt-in-your-mouth meringue is one of my favorite flavor combinations!

  • Lemon Meringue homemade from scratch pie with a good Homemade bottom crust, with a lightly sweet , browned meringue topping….mmmm I sure miss my Mama and Grandmother!

  • two favs: cherry hand pies from a small mountain town my family visits every summer. Or peach pie, because it reminds me of my grandfather. He loved pie. There was a small breakfast place we used to visit and he’d buy a whole pie for the family to share. Usually every few days when we were there for vacation.

  • Pie is my favorite type of dessert! My grandmother was known for her chocolate pies with a mile high meringue, but my personal favorites are any of the traditional fruit pies, with cherry lattice or lemon icebox leading the charge. They tie for first on my list, but I’ve really never met any pie I didn’t like. PIE!

  • My favorite pie is triple chocolate chunk pecan pie! It’s so sweet, so I can’t eat too much of it!!! But a little bit goes a long way for me!

  • My designer husband, Steve McKenzie, was partnered with Todd for an Atlanta magazine event, and we savored every bite of his delicious food! Super talented and a lovely person.

  • This looks amazing! I’ve been craving shoo-fly pie for months, but my hands-down fave is my motherr’s Lemon Meringue. So the answer is: SWEET!! LOL

  • I think I may add some goat cheese and basil to the filling .. after I try the original recipe of course!… I have a hard time with dough crusts of every kind.. any tricks or tips for a frustrated pie maker?

  • I love chocolate cream pie! Ever since I was little, my mom, well doesn’t bake much, would make a chocolate cream pie with a store bought crust, chocolate pudding and Reddi Whip. I’ve got her baking a bit more now. We’re getting ready to do one from scratch! I also love a good Dutch apple pie, you can’t beat that streusel top! I like to add walnuts to both the topping and the inside. I don’t know if pecan/ walnut tassies count, but those are my all-time favorite dessert ever!

  • Well, last year I tried a new combo (for me) called Black and Blue pie. The bottom of the crust is covered in blueberries and on top of that you put fresh, wild picked blackberries topped with a lattice crust. Extraordinary!!!

  • Chocolate cream pie is my favorite. I remember my mom buying chocolate cream pie and I enjoyed it as a child and I still enjoy it now as an adult. Marie from Saugus, MA.

  • Apple pie is my favotite. My own, from scratch, with a firm apple like Granny Smith mixed with a softer apple like McIntosh. The softer apple melts all around the Granny Smiths when baked.

  • My favorite pie is blackberry. Not because it necessarily tastes the best, in my opinion. But because, in childhood I would pick wild blackberries with my sisters and father, and they were then whipped up into a pie or cobbler…and all was right with the world!

  • That’s a hard choice

    I LOVE lemon, lime and rhubarb pie

    I also love the idea of a savory chicken or turkey pie!

    anything with lemon sounds amazing

  • My mom’s red raspberry pie or her apple pie, served with a piece of cheddar cheese. Such delicious memories.

  • I have a literary favorite and a sentimental favorite. The first (and best) fried pies I ever ate were the apple ones Daddy’s mama used to make. For some reason (extra sweetness? Habit? Avoidance of peeling and slicing?) Memama started with dried apples instead of fresh. The filling would end up almost like a rustic, homemade apple sauce. She’d fold the little buttery round of crust over the filling, mash the edges with a fork and fry them in a skillet til the edges browned. We’d want to eat them as soon as she lifted them from the hot oil. Sometimes we did—and earned a burnt tongue for our impatience. My other favorite pie is the peach and blueberry pie from Carole and Norma Jean Darden’s “Spoonbread and Strawberry Wine.” First of all, the book—a family history with recipes—is a fascinating read in itself. But then there’s the actual food. The peach-blueberry pie has all the usual stuff—butter, sugar, cinnamon—but then you pour heavy cream over everything and dot it with more butter before you put the top crust on. (Okay, maybe that extra butter isn’t in the recipe.) The fruit mellows down into the creamy juices while the crust browns, and the end result will make you lose control of your faculties. Almost. You will retain sense enough to go back for seconds.

  • My favorite sweet pie has always been apple with raisens or dried cranberries and a crumb topping.
    My favorite savory pie is a Scottish Bridie made with lamb.

  • Strawberry rhubarb pie is my favorite, but I suspect blueberry pies with lemon glaze are about to be crowned the new winner!

  • My favorite pie during the summer is a peach galette! I don’t know if that counts as a pie but peaches during the summer are one of the simple joys of my life and a galette is super easy to whip together!

  • Chicken pot pie for savory I just learned how make one from scratch and I love it and for sweet Apple pie there’s just something about the topping nice and crunchy with sweet apple filling just makes it perfect

  • it’s gotta be sour cherry pie, with a dash of almond extract… my favorite summer pie! while waiting on the sour cherries, am gonna fry up these hand pies with the blueberries I just picked :)

  • Wild blackberry cobbler! Freshly picked (curated?) blackberries, warm from the sun, hiding in a bramble the size of a small car. My mother made THE best one. It was her favorite. The crust was from a recipe that included a beaten egg and cider vinegar. Both my mom and her mom swore by it!

  • A burst of summer flavors ! blended with homemade fresh peaches with fresh blues blueberries! Home made flaky crust baked to perfection , served with whipped cream. Scrumpiciously Delicious !

  • Rhubarb cream pie pie is one of my favorite. I do not have my Mothers talent for making crust however I keep trying. I don,t know if my husband likes that or not as he has been buying already made pie crust.😊I have been making hand pies both savory and sweet. Thank for this receip.

  • Dr. Jimilyn, Northern Virginia
    jwoctamu1992@gmail.com

    As a single Physicist, I NEVER cooked. By the time I married(at age 38) my awesome husband, I had learned of his love for all things blueberry — his favorite being Hand-held Blueberry Pies. I checked out a Cooking Basics Book from the Campus Library, studied up and located a recipe that I could understand and thought wouldn’t be too hard to make. After two iterations of the dough, three iterations of filling and one HUGE mess I had achieved success. Since I had taken the time off from work so I could create my masterpiece as a surprise for my husband, I paused to check email. I was horrified when my husband came home early and saw me(covered in ingredients) and my kitchen mess. He didn’t mention the mess and walked into my study exclaiming “Wow, did you make these? I’ve only had store bought; yours are off the charts better!”. Yep, it was worth the trouble. Twenty-one. years later, I have mastered my first recipe and the mess, and my favorite hobby is baking. My husband hasn’t had store bought baked goods of any kind since that first blueberry pie! I’m looking very forward to making your recipe. Thanks

  • My favorite pie is blueberry with whiskey pie crust… Thanks for the recipe. I think I’ll incorporate the lemon glaze on top of my pie. Yum!

  • I could really use some blueberry pies after an incredibly exhausting week I’ve had. I’m salivating!

  • My grandmother’s peach pie made from juicy peaches warm from the sun and picked from their orchard and her homemade pie crust. Another favorite was the fresh strawberry pie from Hot Shoppes Cafeteria (formerly located in the Tysons Corner Mall, Virginia) topped with a scoop of fresh real whipped cream. Two favorites that are no more.

  • Blueberry Pie wins always. We even served it for dessert at our wedding. Putting everything on hold to make these this weekend, with the first local berries from NY!

  • Our favorite is blueberry-nectarine pie! It can be a challenge to find ripe nectarines, but when we do, pie is on the menu! Can also use peaches, which is equally delicious, but they have to be peeled. So using nectarines makes it super easy! And of course, a good quality vanilla ice cream is a must …

  • Peach cobbler, no question. I remember having a slice in Charleston once while pregnant, and could literally feel the fist pump my son gave as we both enjoyed its sweet-tart deliciousness.

  • My favorite kinds of pies are sweet. I especially like strawberry-rhubarb, but it’s really hard to find.

  • It’s hard to pick a favorite. My favorite sweet pie is key lime and my favorite savory pie is seafood pie.

  • My favorite pies are full of berries and include an oat crumble. The oats make it easier to excuse it for breakfast in the morning too.

  • Double trouble cherry pie – fresh picked/pitted sour cherries with a handful of dried cherries tossed in. Bold. Provocative. Relish.

  • Wow! How to choose your favorite pie?? Are you kidding me?? They’re ALL my favorite. Who doesn’t love a delicious filling, whether sweet or savory, wrapped in a flaky pie crust? I’ve perfected a beef pot pie, I’ve mastered a coconut cream pie, I’ve been making cherry pies since I was a young woman with the help of my brother. They’re all amazing creations. When I saw the picture of the blueberry hand pies of Chef Todd Richardson, I immediately looked for the link to check out his new cookbook. It looks very intriguing. Can’t wait to try the whole book along with his beautiful blueberry pies. Yummmmmmmmm!!!

  • My Mom wasn’t a pie-making person, but I love making them – definitely savory ones!!!! Can’t wait to try and make your Blueberry Fried Pie!

  • Sour Cream Pie. It’s the most refreshing summer dessert and the easiest. It was a staple for my grandma growing up in depression era Pennsylvania and it remains popular with everyone I share it with today.

  • My current fave is an apple wild berry pie. Local wild berries like saskatoons, thimble berries and huckleberries combined with tart granny smith apples and a touch of vanilla. Love the looks of this book, cooking is therapy for me so I think I’m going to try to make these fried blueberry pies this weekend!

  • I think any pie that is homemade is always going to be my favorite. It sounds cliche but you can really taste the work and love that was put into it !

  • My dad used to make a pie that had blueberries, blackberries, strawberries, peaches and pudding. He would make a lattice crust so he said it would be pretty for me. He called it Jeannie’s pie so I’m not sure what you’d call my favorite pie. He passed away when I was only seven and I’ve been making that pie my entire adult life. It sounds like it would just taste wrong but, believe it or not, I’ve never had a single soul turn it down or not go back for seconds. I’m 46 yrs old now and I still cry every time I bake it. He always tried to make me happy even if he was making something up and it was something not meant to be. He was not a cook not was he a baker, but he tried for me. I truly love and miss my daddy. Thank you so much for sharing your fabulous recipe. I know my family will love them.

  • We just got back from a wedding (my wedding, actually) on an island in Maine and brought back several pints of the small-but-mighty wild blueberries. This afternoon, I’m going to use those blueberries to make these fabulous fried pies. Thank you so much for the recipe.

  • It’s no surprise how much people love pie! I might be suspicious of someone who didn’t! Garth! Your depression era Sour Cream Pie wins the prize!! Very unique among chocolate, fruit, nuts, and meringues!! Intriguing.

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