Toss all ingredients together in a small bowl until well combined. Set aside.

Using a large bowl and a pastry cutter or two table knives, cut the butter into the flour until pea-sized; set aside.

Using a small bowl, whisk together the egg and salt. Heat the milk until hot (but not boiling) and gradually pour milk into egg mixture, whisking constantly while you pour.

Pour the milk mixture into the bowl with the flour. Using a fork, toss flour until it forms a soft dough. (If necessary, add 1-2 tsp of water to help the dough come together.) Turn dough out onto a lightly-floured countertop and knead several times.

Divide dough into 6 equal pieces. Roll each piece into a ball and then flatten each one into a 6” circle. Place 2-3 Tbsp of blueberry filling into center of each circle. Brush edges of circle lightly with water. Fold dough over, pressing edges to seal together.

Pour oil into a deep fry pan or Dutch oven until it is ~2” deep. Using a deep-fry thermometer, heat oil over medium-high heat until temperature reaches 375°F. Meanwhile, prepare a tray with 2 layers of paper towels; set aside. (Tip: If you don’t have a deep fry thermometer, then you can drop a pinch of flour into the oil. If it browns and bubbles immediately, then the oil is ready to go!)

Working with 2-3 pies at a time, place pies in hot oil. Fry for 4-5 minutes, flipping occasionally, or until pies are golden brown. Using a slotted spoon, transfer pies to the paper towel-lined tray. Repeat with remaining pies.

While the pies are cooling, make the glaze by whisking together the powdered sugar, milk and vanilla extract in a small bowl. While the pies are still warm (but not hot), brush the glaze onto top of pies. Let cool, flip and brush the glaze onto bottom of pies.