FRIED BLUEBERRY PIES

By stepjo7269

MS Farmer's Market Cookbook p. 32
Ellen Petit; Kosciusko, MS

Ingredients

• Directions:
• 1 c. sugar
• 1 1/2 T. cornstarch
• 1/2 t. cinnamon
• 1/4 c. lemon juice, fresh or bottled
• 3/4-1 c. water
• 1 1/2 c. blueberries, fresh or frozen
• 1 10 count can biscuits
• ●Mix sugar, cornstarch and cinnamon in saucepan. Gradually add lemon juice and water stirring until smooth.
• ●Cook over low to medium heat until mixture begins to thicken. Stir in blueberries and simmer on low for 5 minutes.
• ●Refrigerate until chilled.
• ●Separate canned biscuits and place on wax paper until the biscuits reach room temperature. Sprinkle wax paper with flour and roll out biscuit until about 1/4-inch thick.
• ●Place heaping T. or amount desired, of blueberry mixture on rolled biscuit. Fold biscuit and press edges of rolled biscuit sealing and then lightly press edges with tines of fork.
• ●Drop in medium-hot oil and brown on each side. If oil is too hot, pastry will not fully cook inside.

Preparation

Step 1

●Drain pies on paper towels and sprinkle with a small amount of sugar and cinnamon mixed.