Blueberry Fried Pies with Meyer Lemon Glaze

DESIGN SPONGE
25Ingredients
75Minutes
80Calories

Ingredients

US|METRIC
  • 1 cup granulated sugar
  • 2 tablespoons cornstarch
  • 3/4 cup water
  • 1/4 cup dark rum
  • 1 teaspoon orange zest (from 1 orange)
  • 1/4 teaspoon vanilla bean paste
  • 1 pinch kosher salt
  • 1 thyme sprig
  • 4 cups fresh blueberries (about 1 1⁄4 pounds)
  • piecrust (Erika Council’s, recipe below)
  • all purpose flour (for dusting)
  • 1 large egg
  • 4 cups vegetable oil
  • lemon glaze (Meyer, recipe below)
  • piecrust (Erika Council’s)
  • 3 cups all purpose flour (plus more for dusting)
  • 1 tablespoon granulated sugar
  • 1 teaspoon kosher salt
  • 6 ounces unsalted butter (very cold, cut into 1⁄2-inch pieces)
  • 1/3 cup vegetable shortening (very cold)
  • 8 tablespoons ice water
  • lemon glaze (Meyer)
  • 1 cup powdered sugar
  • 2 tablespoons Meyer lemon juice
  • 3 teaspoons heavy cream
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    NutritionView More

    80Calories
    Sodium1% DV20mg
    Fat11% DV7g
    Protein0% DV0g
    Carbs2% DV5g
    Fiber0% DV0g
    Calories80Calories from Fat60
    % DAILY VALUE
    Total Fat7g11%
    Saturated Fat1g5%
    Trans Fat0g
    Cholesterol<5mg1%
    Sodium20mg1%
    Potassium5mg0%
    Protein0g0%
    Calories from Fat60
    % DAILY VALUE
    Total Carbohydrate5g2%
    Dietary Fiber0g0%
    Sugars3g6%
    Vitamin A2%
    Vitamin C2%
    Calcium0%
    Iron2%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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