5 c. all purpose flour
1 c. plus 1 tbsp. Crisco
1 tsp. salt
1 tbsp. sugar
1 egg, beaten
1 lg. can evaporated milk (12 to 13 oz.)
Dried fruit filling

Cut shortening into the flour. Add salt and sugar. Combine egg and evaporated milk. Turn into flour mixture and mix until blended. Chill dough, preferably overnight, in a covered bowl. Pinch off balls about the size of an egg and roll each into a thin, saucer size round. Place 1 to 2 spoonfuls of desired fruit filling on 1/2 of each circle. Fold dough over to cover filling and crimp edges with tips of fingers. Fry in HOT oil deep enough to float a pie. Turn each one only once. Do not prick. Drain the fried pies on paper toweling. As you might figure, this makes a bunch of pies; so here's what I do although the dough will keep in the refrigerator for day: Roll and shape each crust and place between squares of wax paper (not vinyl). Stack the covered squares and place them in a container large enough to accommodate them without crowding. Freeze. The ready to fill crusts can be removed one by one as needed. Lift each out and leave it in its wax paper divider until thawed so the crust will not break. Finish as above.