2 c. sifted plain flour
1 tsp. salt
1/3 c. shortening
Ice water
Filling of choice
Shortening for frying

Sift flour and salt together. Cut in shortening until crumbs are the size of small peas. Gradually add ice water (about 1/3 cup) to make a soft dough.

Roll out to 1/8 inch thickness on lightly floured board. Cut in 5 inch rounds. Put 1 1/2 tablespoons filling on half of each circle keeping it 1/2 inch from the edge.

Moisten edge of pastry with water and fold the empty half over the filling to make a half to make a half circle. Seal the edges by pressing with the tines of a fork. Prick the tops 2-3 times with a fork.

With a pancake turner slide pies into deep hot fat (350 degrees) and fry to a golden brown. Turn and brown the other side. Lift out and drain on paper towels.

Dried Fruit Filling: Cook 2 cups of dried fruit, 1/4 cup of sugar, 2 tablespoons sugar and spices if desired. Cook until fruit is very soft.