To make the blueberry pie filling start by adding
Fresh Blueberries (1 1/2 cups)
Granulated Sugar (1/2 Tbsp)
Oranges (1 tsp)
Water (1 Tbsp)
Corn Starch (1 Tbsp)
. Cook on low heat for 15 minutes.
Next add in the remaining
Fresh Blueberries (1/2 cup)
and continue to cook for an additional 5 minutes. Take off the heat and allow blueberry sauce to cool.
Start by rolling out the
Pie Crusts (1 pckg)
, which should contain 2 crusts, onto a lightly floured surface and cut the rounded edges off so you have a nice long rectangle. Next, cut the dough into long strips.
Cut again to make small rectangles.
Top each piece of pie dough with 1 teaspoon of the blueberry pie filling.
Place another piece of pie dough on top.With your finger push down around the corners to make sure none of the blueberry pie filling with seep out. Next, dip a fork in some flour and imprint the edges of the pie pocket.
Vegetable Oil (4 cups)
to 350 degrees.
Add the blueberry pies two at a time so they do not overcrowd the oil and stick together. Fry for about a minute on each side. They should come out golden brown and the dough should be cooked throughout.
Place on a plate lined with paper towels to soak up any excess oil. Allow to cool for a minute. Sprinkle with
Powdered Confectioners Sugar (to taste)
and serve immediately.