Blueberry Fried Pies with Meyer Lemon Glaze

Makes about 20 pies 

Ingredients 

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 follows)

Directions

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

Meyer Lemon Glaze

Ingredients 

1 cup (about 4 ounces) powdered sugar

2 tablespoons Meyer lemon juice 

1 to 3 teaspoons heavy cream

Directions

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

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 is 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

Ingredients

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

Directions 

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.