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1
For Pudding: Mix sugar flour and salt together with a whisk. Add milk and microwave until thickened, stirring occasionally.
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2
Quickly add egg yolks, whisking away so they don't cook too fast. Cook another minute or until thick.
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3
Add butter and vanilla, whisk again until smooth.
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4
You may make this on the stove if you don't like the microwave idea, but be sure to stir so the bottom doesn't burn.
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5
Cover with plastic wrap (so a film will not form on top) and let cool.
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6
For Crust: Stir salt into flour. Measure shortening and cut into flour with a fork or pastry blender until the dough texture is like peas. Add a few drops of green food color to 1/4 cup water and mix.
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7
Add and stir to flour mixture until ingredients hold together and color turns green.
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8
Roll dough out onto a floured surface.
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9
Divide into ten balls.
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10
Roll each ball into a circle and add 1/4 cup or less of filling in the center of the circle.
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11
Fold dough in half over filling and crimp edges. Don't get any filling on the edge or it might leak out and ruin the pie.
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12
Cook in hot (Crisco) shortening at least an inch deep in your skillet, set at 375 degrees, frying about 4 minutes per side.
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13
Important: use a pancake turner or other utensil that will hold the pie, as you don't want it to crack and leak filling when you cook it or you will have a mess. Be careful with the hot grease, it will boil up if the filling leaks.
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14
For glaze: in a large mixing bowl, combine all glaze ingredients until smooth. While pies are still warm, dip them into glaze. Allow pies to drip on wire racks until cool.
