Curly Pies Recipe: Boozy Bourbon Swirls With Crisp Oat Crown

This curly pies recipe transforms humble pork and biscuit dough into a Southern classic that's equal parts comforting and impressive. The secret lies in boiling the pork until tender, then mixing it with spices and bourbon for that signature boozy depth.

I first learned this technique from my grandmother, who swore by the "curly end pie" variation—where the biscuit dough is rolled, curled, and baked to create those iconic swirls.

The process starts with seasoning the pork perfectly—just enough salt, pepper, and a touch of cayenne to build flavor without overpowering. The biscuit dough gets its crisp, golden crown from a mix of oats and butter, baked until it's just firm enough to hold its shape.

This isn't your average dessert; it's a hearty, savory-sweet treat that feels like a hug in pie form.

What makes these pies special is how the filling transforms during baking—juicy pork infused with bourbon aroma, encased in a flaky, slightly crisp biscuit crust. The "curly" part isn't just decoration; it's a structural genius that keeps the filling contained while creating those beautiful, intricate swirls.

Every bite delivers layers of texture and flavor that make it worth the effort.

While traditional versions use just pork and biscuits, modern twists add cheese or herbs to the filling. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for the full Southern experience. Let's get baking—this pie is a showstopper for family gatherings or holiday feasts.

Ingredients for curly pies

Four ingredients for the filling, nine for the biscuit crown—this Southern classic comes together like a hug.

The pork shoulder is your flavor foundation. Look for well-marbled cuts at Whole Foods or your local butcher—they'll know exactly what you need. Skip the pre-cut cubes if you can; cutting your own ensures even cooking. For bourbon, Buffalo Trace or Maker's Mark add that authentic depth. My grandmother always used Old Fashioned oats for the crown—they toast better than quick oats and give that nutty crunch. If you're short on time, Trader Joe's sells pre-cut pork shoulder, but it's pricier.

No bourbon? Apple cider or peach nectar works in a pinch, though the flavor won't be identical. Short on buttermilk? Mix 1 tbsp lemon juice or vinegar with 1 cup milk and let sit for 5 minutes. For the oats, granola works too, but it can get too sweet. The cayenne is optional—leave it out if you're serving kids or sensitive eaters. If you've got fresh thyme, toss a sprig into the pork while boiling for extra aroma. And if you're feeling fancy, swap half the pork for smoked sausage—game changer.

The pork filling keeps 3 days in the fridge, but it's best used fresh. The biscuit dough can be made 1 day ahead and stored wrapped in plastic. For the full Southern experience, bake these day-of—the aroma alone will have everyone gathering. Leftovers? Wrap tightly and freeze for up to 3 months. I always make a double batch—these disappear faster than you'd think.

Step-by-step instructions for curly pies recipe

Here's how to make these boozy, swirled pies with crisp oat crowns—simple but impressive.

Cut the 1.5 lb pork shoulder into 1-inch cubes and pat them dry with paper towels. In a bowl, mix together 1 tsp garlic powder, 1.5 tsp salt, 0.5 tsp ground black pepper, and 0.25 tsp cayenne pepper. Toss the pork cubes in this seasoning until fully coated.

Heat a large skillet over medium-high heat and add the pork in a single layer. Don't overcrowd—cook in batches if needed. Sear for 3-4 minutes per side until the pork is deep golden brown and slightly crispy. Transfer the seared pork to a plate and set aside.

Pour out all but 2 tablespoons of the rendered pork fat from the skillet, leaving enough to coat the bottom lightly. Add the 0.5 cup bourbon and scrape up any browned bits from the bottom with a wooden spoon. Let the bourbon simmer for 2-3 minutes until reduced by half. Return the pork to the skillet and toss to coat in the reduced bourbon sauce. Transfer everything to a baking dish and cover loosely with foil.

In a large bowl, combine the 3 cups all-purpose flour, 2 tsp baking powder, 3 tbsp granulated sugar, and 1.5 tsp salt. Cut in the 0.75 cup cold unsalted butter using a pastry cutter, fork, or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces.

Add the 0.5 cup cold milk and 0.25 cup buttermilk to the bowl and stir with a fork or silicone spatula until the dough just comes together. The dough should be slightly shaggy—don't overwork it. Turn it out onto a lightly floured surface and knead gently 4-5 times until smooth. Shape into a rectangle about 1-inch thick and wrap in plastic wrap. Chill in the refrigerator for 30 minutes.

Preheat your oven to 375°F. Roll out the chilled biscuit dough on a lightly floured surface into a 12x16-inch rectangle. Cut the dough in half lengthwise to make two 6x16-inch strips. Place the strips at right angles to each other on a parchment-lined baking sheet, forming a cross. Press the edges together firmly to seal.

Spoon the pork and bourbon mixture onto one of the dough strips, leaving a 1-inch border at the top. Fold the opposite edges of the dough over the filling, creating a long rectangle. Starting at one end, gently roll the dough up tightly, enclosing the filling. Pinch the seam to seal. Repeat with the remaining dough and filling.

In a small bowl, mix together the 0.5 cup old fashioned oats with 1 tablespoon melted unsalted butter. Brush the tops of the rolled pies with the remaining 2 tablespoons bourbon (if any) and sprinkle the oat mixture evenly over the top of each pie, pressing gently to adhere.

Bake the pies in the preheated oven for 40-45 minutes, until the tops are deep golden brown and the oat crown is crispy. The internal temperature of the pork should reach 195°F when measured with an instant-read thermometer. Let the pies rest for 10 minutes before slicing to allow the juices to redistribute.

Slice the pies into 1-inch thick pieces and serve warm. The oat crown should be crisp, the biscuit layers tender, and the pork fork-tender with a rich, boozy flavor. These pies are best enjoyed fresh from the oven, but any leftovers can be reheated in a 350°F oven for 10-15 minutes to restore crispness.

Essential equipment for curly pies

Pork Prep Essentials

Start with a sharp boning knife—I recommend the Victorinox 8-inch—to cut your 1.5 lb pork shoulder into 1-inch cubes. A meat mallet helps tenderize if your cut isn't perfectly even. For searing, a 12-inch cast-iron skillet (like Lodge) is non-negotiable—its heat retention ensures even browning. 🔥

Biscuit Dough Tools

Your biscuit dough needs cold butter cut into pea-sized pieces, so grab a pastry cutter or two steel forks for mixing. A rolling pin (I use OXO Good Grips) helps roll the dough to 12x16-inch perfection.

For shaping, a bench scraper keeps edges clean while forming the 6x16-inch strips.

Bourbon Reduction Setup

Reduce the bourbon in a medium saucepan with a heat diffuser (like Ozeri Touch) to prevent scorching. A wooden spoon helps scrape up those flavorful browned bits from the skillet. For measuring, a liquid measuring cup ensures you get that 0.5 cup bourbon just right—precision matters here. 🍷

Use parchment paper (I prefer If You Care) for easy transfer and cleanup when assembling. A dough scraper helps seal the seams tightly when rolling. For the oat crown, a small mixing bowl and pastry brush spread the melted butter evenly.

A pizza wheel slices the pies cleanly into 1-inch thick portions.

An oven thermometer (like Thermoworks) ensures your 375°F oven is accurate—critical for that deep golden brown oat crown. A wire cooling rack prevents soggy bottoms while pies rest. For reheating leftovers, a baking dish in a 350°F oven restores crispness in 10-15 minutes.

Invest in a digital instant-read thermometer (I use Thermapen) to check the pork’s 195°F internal temp—no more dry, overcooked filling. A small offset spatula helps brush the remaining bourbon on top before baking.

For storage, airtight containers (like Rubbermaid) keep pies fresh for 3 days in the fridge. 💡

Frequently asked questions