Sour Cherry Mini-Pies

Pulse four with salt in food processor until combined. Then pulse in butter and shortening until crumbly. In seperate bowl whisk 1 egg with lemon juice and enough ice water to make 2/3 cup of mixture. Add to flour mixture in food processor and oulse until dough clumps together. Divide and form into 2 flat discs and chill for approx. 1 hour. For filling stir cherries with 1/2 cup sugar and cornstarch in saucepan over medium heat. Cook until thick and glossy, stirring often. Remove from heat, stir in vanilla and cool to room temperature. Preheat oven to 375 and use lower and middle racks. Roll out each of the dough discs about 1/4-inch thick and cut into 5 inch rounds. Transfer to lightly greased baking sheets. Place 1/4 cup filling in the centre of each round. Fold sides inward, overlapping pastry, leaving some centre filling exposed. Whisk last egg, with 1-tbsp water and brush lightly over exposed dough and sprinkle with remaining sugar. Bake for 25 minutes or until pastry is evenly golden. Rotate pans once. Cool completely on wire rack.