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1
For the dough:
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2
Combine the flour, sugar, and salt in the bowl of a food processor and pulse a few times to combine. Add the butter and shortening and pulse until the mixture resembles coarse crumbs. With the machine running, add the water in a slow, steady stream, blending just until the dough comes together. If the dough is too dry, add more water 1 tablespoon at a time.
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3
Transfer the dough to a lightly floured work surface. Shape the dough into a flat disk and wrap in plastic wrap. Chill in the refrigerator for at least 1 hour, or overnight.
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4
For the filling:
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5
Combine the cherries, sugar, butter, and vanilla extract in a medium saucepan over medium-high heat. Cook for 3 to 4 minutes, stirring occasionally, until the cherries are soft. Whisk the lemon juice into the cornstarch and add to the cherries. Cook for another minute, until the mixture thickens. Transfer the cherry mixture to a small bowl, cover with plastic wrap, and chill in the refrigerator for 30 minutes.
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6
Divide the dough into 8 equal pieces. On a lightly floured work surface, roll each piece of dough into a 51/2-inch circle. Spoon the filling into the center of each circle of dough. Brush the edges of the dough with the beaten egg and fold the dough in half over the filling. Use the tines of a fork to seal the edges of the pies. Carefully transfer the pies to a baking sheet and chill in the refrigerator for 1 hour.
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7
Pour enough oil into a large deep-sided skillet to reach a depth of 2 inches. Heat the oil over medium-high heat until a deep-fry thermometer registers 350u00b0F. Working in batches, add the pies to the hot oil and fry for about 3 minutes per side, until golden brown. Transfer the pies to paper towels to drain. Dust the tops of the pies with powdered sugar and serve warm.
