INGREDIENTS

INSTRUCTIONS

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.  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 3874
Calories From Fat: 1409
Total Fat: 159.1g
Cholesterol: 643.2mg
Sodium: 188.5mg
Potassium: 1251.1mg
Carbohydrates: 579.7g
Fiber: 34.4g
Sugar: 301.8g
Protein: 46.9g