Hot Pocket and Fried Pie Dough

READY IN: 42mins
Recipe by SwoR8193

This dough is great for making pizza pockets, hot sandwich pockets, fruit pies ("fritter") and whatever you can imagine. It doesn't take long to make if you have those little dough presses that make the crimped edges. This came from my efforts to make fritters for my husband like his mom used to make. Success!! :)The cook time will be different depending on filling, so it is an estimated time for fried pies. Cooking fillings for hot pockets will increase prep and cook time.

Top Review by SUSAN S.

This is by far the BEST fried pie dough I've ever used! I haven't used it as a savory recipe yet, but I'm sure I will. I filled my pies with blueberry pie filling and fried them. I let them cool on a wire rack. After they were completely cooled, I made a quick glaze out of powdered suger, a little vanilla, and a little milk. I didn't make it thick, because I dipped the pies in it, and let them drain on the same wire rack. The glaze dried to a nice crust and was GREAT! Thanks again for this recipe!!

Ingredients Nutrition


  1. In a mixing bowl, sift the flour, sugar, salt and baking powder, together.
  2. Cut in shortening.
  3. Pour the milk into the flour mixture all at once.
  4. Mix quickly and add additional milk if needed to combine all dry spots or flour if it is to sticky.
  5. Lightly knead it to make a thick dough.
  6. Let the dough rest for 10 minutes.
  7. Cut the dough into 12 equal portions.
  8. On a lightly floured surface, roll the dough pieces into 5 or 6 inch circles.
  9. Put two or three tablespoons of filling of your choice in the center of each round, moisten edges with milk to ensure seal.
  10. Fold over and crimp the edges with a fork.
  11. Fry a few at a time without crowding, in the hot oil, until golden brown.
  12. Remove from the oil and drain on paper towels.
  13. Notes: Although this dough can be used to make homemade"hot pockets" the filling should be completely done before enclosing it in the dough.
  14. The dough will cook too fast to get the insides done.
  15. I find it best to place paper towels on a wire rack so the pies remain light and crisp and don't get soggy from the steam.
  16. If you are using the dough for fried pies, it will use one 21 ounce can @ approximately two tablespoons per pie.
  17. Pies should be sprinkled as soon as they are removed from oil so the sugar will stick.
  18. (Sugar and cinnamon mix is great on apple pies.).

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