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Ingredients
- 2 1/4 c. All-purpose flour
- 1/3 c. Oatmeal
- 1/4 c. Brown sugar
- 1 Tbsp. Lemon peel
- 1/2 c. Unsalted chilled butter
- 1/4 c. Vegetable shortening
- 4 Tbsp. Chilled water
- 1 lrg Egg yolk
- 1 x Beaten egg
- 1 c. Sugar
- 2 1/2 Tbsp. Cornstarch
- 2 tsp Orange peel
- 1/4 tsp Nutmeg
- 1 3/4 c. Fresh raspberries
- 1 1/2 c. Blueberries
- 3/4 c. Blackberries
- 1/4 c. Blueberry preserves
Directions
- Directions: Crust: In a food processor, combine the flour, oats, brown sugar, and lemon peel. Add in the chilled butter and vegetable shortening. Process till a coarse meal forms. Whisk together the ice water and egg yolk and add in it to the flour mix in the processor.
- Pulse to combine just till the dough comes together. Remove the dough from the processor and divide in half. Wrap in plastic and chill 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 dry beans or possibly weights. Bake at 375 for 10 min.
- Remove from oven and let cold.
- 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 possibly one sheet, poking holes into the top. Brush the crust with the beaten egg and sprinkle with 1 Tablespoons sugar. Bake at 375 for 1 hour and fifteen min.
- Cold and serve.
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