Berry-Apple-Rhubarb Pie

• 2-2/3 cups all-purpose flour
• 1 teaspoon salt
• 1 cup butter-flavored shortening
• 6 to 8 tablespoons cold water
• 2 cups thinly sliced peeled tart apples
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 cup halved fresh strawberries
• 1 cup fresh blueberries
• 1 cup fresh raspberries
• 1 cup fresh blackberries
• 1 cup sliced fresh or frozen rhubarb
• 1/3 cup all-purpose flour
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1-1/2 cups plus 1 teaspoon sugar, divided
• 2 tablespoons butter
• 1 tablespoon 2% milk

1. In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate 30 minutes or until easy to handle.
2. Preheat oven to 400u0b0. On a lightly floured surface, roll out larger portion of dough to fit a 9-in. deep-dish pie plate or cast iron skillet. Transfer pastry to pie plate.
3. In a large bowl, toss apples with lemon juice and vanilla; add berries and rhubarb. Combine flour, allspice, cinnamon and 1-1/2 cups sugar; add to apple mixture and toss gently to coat. Spoon into crust; dot with butter.
4. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Brush milk over lattice top. Sprinkle with remaining sugar.
5. Bake 15 minutes. Reduce heat to 350u0b0; bake 50-60 minutes longer or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack.

flour, salt, butter, cold water, apples, lemon juice, vanilla, strawberries, fresh blueberries, fresh raspberries, fresh blackberries, frozen rhubarb, flour, ground allspice, ground cinnamon, sugar, butter, milk

Taken from www.tasteofhome.com/recipes/berry-apple-rhubarb-pie/ (may not work)