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1
Make Crust:.
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2
Whisk 4 1/2 TB ice water and egg yolk in a small bowl to blend.
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3
Combine flour, oats, brown sugar, lemon peel and salt in food processor; blend for 30 seconds.
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4
Add butter and shortening pieces and process until mixture looks like coarse meal.
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5
Add water/egg yolk mixture and pulse until moist clumps form.
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6
Remove dough from processor.
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7
Gather dough together with hands; divide into 2 pieces, 1 slightly larger than the other.
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8
Flatten into disks, wrap each in plastic and chill 1 hour or up to 1 day.
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9
Let soften slightly at room temperature before rolling.
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10
Preheat oven to 375 degrees F.
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11
Roll out larger dough disk on floured surface to 12 or 13 round.
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12
Transfer dough to 9 or 10 glass pie pan.
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13
Fold overhanging dough under, forming double-thick rim.
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14
Crimp, forming a high-standing rim.
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15
Brush inside of crust (below rim) lightly with beaten egg glaze.
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16
Freeze crust for 15 minutes.
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17
Roll out remaining dough disk on floured surface to 12 round.
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18
Cut into 1/2 inch wide strips with pastry wheel; set aside.
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19
Make Filling:.
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20
Mix 1 cup sugar, cornstarch, orange or lemon peel, and nutmeg in a large bowl.
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21
Add berries and preserves, and toss to blend.
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22
Avoid crushing berries if possible.
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23
Remove pie shell from freezer.
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24
Mound berry filling into crust.
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25
Place dough strips atop pie, forming lattice.
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26
Trim excess.
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27
Gently press strip ends to crust rim.
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28
Brush lattice with beaten egg glaze.
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29
Sprinkle with remaining tablespoon of sugar.
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30
Place pie on baking sheet lined with foil.
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31
Bake in preheated oven until crust is golden brown and filling bubbles thickly in center, about 1 hour 15 minutes.
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32
Cover edges with a foil collar if it appears to be browning too quickly.
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33
Cool on rack.
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34
Serve lukewarm or at room temperature, with vanilla ice cream.
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35
Happy Birthday!
