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1. Preheat oven to 350 degrees F (175 degrees C).
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2. In a large bowl, place flour and then cut in shortening until mixture resembles coarse crumbs.
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3. Add ice cold water a little at a time until incorporated and the dough forms a ball. (I use my Kitchen Aid mixer for this step).
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4. Divide dough into 4 balls. Wrap in plastic and refrigerate for 1/2-1 hour or overnight.
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5. When ready, pull dough out of the refrigerator and roll out each dough portion to fit a 10-inch deep dish pie pan. Place bottom crusts in 2 pie pans. Set aside the top crusts.
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6. In a large bowl, combine apples, rhubarb, all of the berries, and lemon juice.
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7. Mix together the sugar, flour, and tapioca; gently toss with the fruit mixture. Divide the filling in two and place into the pastry-lined pie pans.
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8. Cover with top crusts; trim and crimp edges. Brush tops with egg wash (1 egg beaten with 2 tablespoons water) or you can just use plain milk to brush the top crust. Cut a few slits in the top crust to allow steam to vent.
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9. Bake in the preheated oven for 50 to 60 minutes (for a 10-inch deep dish pie), or until filling is bubbly in the center and top is golden brown (Watkin's collector plates take 90 minutes).
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10. Pie must be completely cool to get a pretty slice of pie. The juices and thickeners must cool completely or the filling will run out of the slices when cut.
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Note: This recipe is for a deep dish 10-inch pie plate. You can cut it down for a 9-inch regular pie plate. I generally make all recipes at least 1 1/2 times the filling to accomodate the deep dish pie plate because it is all I use. If you only want a 9-inch pan, cut the extra 1/2 cup off all fruit measurements (i.e. for raspberries, blueberries, blackberries and rhubarb) and do only 1 cup of apples. Good luck, this is our new favorite.
