Mini Berry Fry Pies

Directions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.