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1
In a large saucepan, over medium heat, combine the sugar and cornstarch.
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2
Mix until blended.
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3
Stir in the water and bring to a boil.
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4
Cook for 2 minutes or until thick and bubbly.
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5
Remove from the heat and pour over the blueberries.
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6
Add the butter and mix well.
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7
Cool completely.
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8
Sift the flour, 1/4 cup of the sugar, baking powder and salt into a large mixing bowl.
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9
Add the shortening and with your hands or a fork, mix until the mixture resembles coarse meal.
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10
In a small bowl, whisk the egg and milk together.
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11
Gradually add the egg mixture to the flour mixture and mix until a smooth ball forms.
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12
Cover the ball of dough with plastic wrap and refrigerate for 30 minutes.
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13
Remove from the refrigerator and bring to room temperature.
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14
Divide the dough into 12 equal portions.
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15
On a lightly floured work surface, roll out each dough piece into a thin round about 5 inches in diameter.
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16
Put about 1/4 cup of the blueberry mixture in the center of each round, fold the dough over, and crimp the edges together with a fork.
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17
Preheat the oil to 360 degrees F. Fry the pies in batches, 2 to 3 at a time, until golden brown, about 2 to 3 minutes.
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18
Remove and drain on paper towels.
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19
Sprinkle with the remaining 1/4 cup of sugar.
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20
Serve each pie on a serving plate with a scoop of ice cream
