Raspberry and Blueberry Pie

(for Pie Crust)

3/4 cup flour
1 t salt
3 T unsalted butter, cut into small pieces
1 T solid vegetable shortening
3 T water

(for Pie Filling)

3 cups mixed raspberries and blueberries
1 T cornstarch
1/4 cup sugar, plus 1 to 2 t for crust
1/4 t ground cinnamon
1 t lemon juice
1 egg white, beaten

>how to make<

(for crust)
*Stir together flour, sugar and salt in bowl.
*Cut in butter and shortening until mixture is crumbly.
*Stir in water by the tablespoon until dough holds together.
*Gather into ball.
*Flatten to a disk.
*Wrap in plastic warp and chill 30 minutes.

(for filling)
*Combine berries, cornstarch, 1/4 cup sugar, cinnamon and lemon juice in bowl.
*Pour them into 3 ramekins.
*Divide the dough into 3 portions.
*Roll out each dough into a little larger circle than the diameter of ramekin.
*Crimp and pinch edges to the ramekin.
*Make 2 slashes in the center.
*Brush crust with egg white and sprinkle with remaining sugar.
*Bake at 375 degrees until crust is golden about 35 minutes.
*Let stand about 10 minutes.
*If desired, serve with vanilla ice cream.

-makes 3-