Fried Blackberry Pies - cooking recipe

Ingredients

3 cups all purpose flour
2 1/2 tablespoons sugar
3/4 teaspoon salt
1 cup (scant) chilled solid vegetable shortening (preferably non-hydrogenated), cut into 1/2-inch cubes
6 tablespoons (or more) ice water
1 12-ounce bag frozen blackberries (3 cups; do not thaw)
1 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Pinch of salt
1 egg beaten with 1 tablespoon water (for glaze)
Vegetable oil (for frying)
Powdered sugar
Vanilla ice cream

Preparation

Whisk flour, sugar, and salt in medium bowl. Add shortening. Using fingertips, blend until coarse meal forms. Add 6 tablespoons ice water, 1 tablespoon at a time, tossing with fork until moist clumps form and adding more water by tablespoonfuls if dry. Gather into ball; form into disk. Wrap in plastic; chill 2 hours.
Roll out dough on lightly floured surface to 14-inch round. Using 6- to 7-inch round plate as guide, cut out 2 rounds. Gather remaining dough into ball. Roll out dough and cut out more rounds, gathering scraps and rerolling as needed for total of 6 rounds. Transfer rounds to rimmed baking sheet, layering between sheets of waxed paper. Cover and chill 1 hour. DO AHEAD:
Mix berries, sugar, vanilla, cinnamon, and salt in large bowl. Let stand 5 minutes; stir again.
Place 1 dough round on lightly floured surface. Brush with egg glaze. Spoon 1/2 cup berry mixture into center; fold sides of crust over filling, pinching tightly to seal. Repeat with remaining dough rounds and filling.
Add enough oil to heavy large saucepan to reach depth of 2 1/2 inches. Attach deep-fry thermometer. Heat oil to 330\u00b0F to 340\u00b0F. Cook pies, 2 at a time, until deep golden brown, 7 to 8 minutes. Drain on paper towels. Dust with powdered sugar. Serve warm with ice cream.