2 1/4 c All-purpose flour
1/3 c Oatmeal
1/4 c Brown sugar
1 tb Lemon peel
1/2 c Unsalted chilled butter
1/4 c Vegetable shortening
4 tb Chilled water
1 lg Egg yolk
1 Beaten egg
1 c Sugar
2 1/2 tb Cornstarch
2 ts Orange peel
1/4 ts Nutmeg
1 3/4 c Fresh raspberries
1 1/2 c Blueberries
3/4 c Blackberries
1/4 c Blueberry preserves
Directions: Crust: In a food processor, combine the flour, oats, brown
sugar, and lemon peel. Add the chilled butter and vegetable
shortening. Process until a coarse meal forms. Whisk together the ice
water and egg yolk and add it to the flour mixture in the processor.
Pulse to combine just until the dough comes together. Remove the
dough from the processor and divide in half. Wrap in plastic and
refrigerate for 1 hour. Roll out one ball of dough and place into a
9″ pie dish. Crimp the edges and line the dough with parchment paper.
Fill the pie with dried beans or weights. Bake at 375 for 10 minutes.
Remove from oven and let cool.
Filling: In a large bowl, combine the sugar, cornstarch, orange peel,
nutmeg, raspberries, blueberries, blackberries, and blueberry
preserves. Toss to blend and pour the filling into the cooked crust.
Roll out the remaining dough to a 12″ round. Place the top crust over
the pie, either cutting strips to create a lattice, or one sheet,
poking holes into the top. Brush the crust with the beaten egg and
sprinkle with 1 T. sugar. Bake at 375 for 1 hour and fifteen minutes.
Cool and serve.