For Dough: COMBINE flour, sugar, corn starch and salt in large bowl. Cut butter and shortening into flour mixture, using a pastry blender, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.
ADD 1/4 C. ice water and vinegar to flour mixture. Stir with fork. Add additional ice water, 1 Tbsp. at a time, just until dough holds together firmly when pressed into a ball. Flatten ball into round disk. Wrap dough in plastic wrap. Chill 30 minutes.
For Filling: WHISK water, 1 C. sugar and corn starch in medium saucepan until corn starch is dissolved. Bring to a boil over medium heat, stirring constantly. Simmer 1 minute, or until mixture thickens, stirring constantly. Remove from heat. Stir in butter, lemon juice and vanilla until butter is melted. Fold in berries. Cool completely.
HEAT 1 inch oil in Dutch oven over medium-high heat to 350°F. Divide dough into 12 equal pieces. Roll each on lightly floured surface into 5-inch circle. Brush edges with water. Spoon 1/4 C. berry mixture onto center of each circle. Fold dough in half to cover filling. Seal edges by pressing with fork.
COOK in batches in hot oil 4 to 5 minutes or until golden brown, turning halfway through cooking time. Drain on paper towels. Stir together cinnamon and remaining 1/4 C. sugar. Sprinkle over fry pies. Cool 10 minutes before serving.
(1 of 12 pies)
Calories from Fat170g
Total Fat 20g
Saturated Fat 6g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 62g
Dietary Fiber 3g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
*Percent Daily Values are based on a 2,000 calorie diet