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Fried pie dough recipe

I know this is not baking but it is a pastry dough so plz cut me
a little slack.

I am starting a small fried pie business. I need to create a fried pie dough. The recipes I was to use will be involved in a law suit. I dont need that. The dough is well known in our area and is franchised out in our region.

I know what it looks like. Smells like, tastes like, the texture too. I am picky and this dough is good. So I have a target to shoot for. Can I have a trained culinary person look at and recreate or if possible improve the dough.

The dough they ship to their stores are already mixed with crisco and dry ingredients. All needed is buttermilk. Then it is wrapped and refrigr over night.

I saw the dough recipe listed but wondered if there was variations that used buttermilk?

Can anyone help?

Thanks

Replies to This Discussion

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hickeyja
  • Reply by hickeyja on February 02, 2012 at 11:34 pm
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I would recommend that you find a copy of the book "Handheld Pies" by Sarah Billingsley & Rachel Wharton. They have a variety of doughs and fillings along with profiles of pie businesses. If you don't find it in a local bookstore, it is available here http://www.ecookbooks.com/p-27971-handheld-pies.aspx (and its even on sale!) Jan

BakerIrene
  • Reply by BakerIrene on February 06, 2012 at 7:02 pm
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You can develop your own "recipe".

Decide first what flour: I use bleached all purpose, like Gold Medal or Pillsbury brand. You want flour with 9-10% protein, NOT bread flour.

Start with 32 ounces by weight of flour and 16 ounces by weight of Crisco. Add 10 grams salt (easier to weigh grams than ounces). Mix flour and salt, cut in shortening with a machine.

This premix will be stable indefinitely in a fridge.

To test making up, you weigh out 16 ounces mix, add buttermilk until you get the right consistency, and weigh the total to get weight of buttermilk to use on a larger scale.

This is a general piecrust recipe that is now officially in the public domain. It is "lean" because you will be frying instead of baking. You can expect to use a little more buttermilk than the regular pie dough to make the same consistency.

But as you mention the smell of your local dough, it might not contain Crisco. It might contain lard or white margarine or a combination. It might also have buttermilk powder or whey powder in the premix.

FYI If you can buy a lump of dough, you can have it tested for %water and %fat and %gluten at a food lab. It will cost you more than 100lbs of dough experiments.

And as you perfect your own recipe, people will come to you for that "special" taste that nobody else will have in your area.

Mike Nolan
  • Reply by Mike Nolan on February 06, 2012 at 7:21 pm
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That book sounds soooo dangerous!

hickeyja
  • Reply by hickeyja on February 06, 2012 at 11:59 pm
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Yes, Mike. It is. I got a copy for Christmas. There are some really interesting recipes in it. Unfortunately, as it is year-end at work, I have not had time to do anything but drool over the book. Jan