Berry Pie With Oatmeal Crust Recipe

• 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

1. Directions: Crust: In a food processor, combine the flour, oats, brown sugar, and lemon peel.
2. Add in the chilled butter and vegetable shortening.
3. Process till a coarse meal forms.
4. Whisk together the ice water and egg yolk and add in it to the flour mix in the processor.
5. Pulse to combine just till the dough comes together.
6. Remove the dough from the processor and divide in half.
7. Wrap in plastic and chill for 1 hour.
8. Roll out one ball of dough and place into a 9" pie dish.
9. Crimp the edges and line the dough with parchment paper.
10. Fill the pie with dry beans or possibly weights.
11. Bake at 375 for 10 min.
12. Remove from oven and let cold.
13. Filling: In a large bowl, combine the sugar, cornstarch, orange peel, nutmeg, raspberries, blueberries, blackberries, and blueberry preserves.
14. Toss to blend and pour the filling into the cooked crust.
15. Roll out the remaining dough to a 12" round.
16. Place the top crust over the pie, either cutting strips to create a lattice, or possibly one sheet, poking holes into the top.
17. Brush the crust with the beaten egg and sprinkle with 1 Tablespoons sugar.
18. Bake at 375 for 1 hour and fifteen min.
19. Cold and serve.

allpurpose, brown sugar, lemon peel, butter, vegetable shortening, water, egg yolk, egg, sugar, cornstarch, nutmeg, fresh raspberries, blueberries, blackberries, preserves

Taken from cookeatshare.com/recipes/berry-pie-with-oatmeal-crust-83737 (may not work)