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1
Whisk 4 1/2 tablespoons ice water and yolk in small bowl to blend.
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2
Blend flour, oats, brown sugar, lemon peel and salt in processor 30 seconds.
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3
Add butter and shortening and process until coarse meal forms.
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4
Add yolk mixture and process using on/off turns until moist clumps form.
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5
Gather dough together; divide into 2 pieces, 1 slightly larger than the other.
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6
Flatten into disks; wrap each in plastic and chill 1 hour or up to 1 day.
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7
Let soften slightly at room temperature before rolling.
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8
Preheat oven to 375F.
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9
Roll out larger dough disk on floured surface to 12-inch round.
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10
Transfer dough to 9-inch-diameter glass pie dish.
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11
Fold overhang under, forming double-thick rim.
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12
Crimp, forming high-standing rim.
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13
Freeze 15 minutes.
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14
Line crust with foil.
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15
Fill with dried beans or pie weights.
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16
Bake 10 minutes.
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17
Remove foil and beans.
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18
Continue to bake until crust is set and looks dry, about 8 minutes.
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19
Cool to room temperature.
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20
Maintain oven temperature.
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21
Roll out remaining dough disk on floured surface to 12-inch round.
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22
Cut into 1/2-inch-wide strips.
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23
Mix 1 cup sugar, cornstarch, orange peel and nutmeg in large bowl.
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24
Add all berries and preserves and toss to blend.
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25
Mound filling in crust.
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26
Place dough strips atop pie, forming lattice; trim excess.
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27
Gently press strip ends to crust.
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28
Brush lattice with glaze.
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29
Sprinkle with 1 tablespoon sugar.
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30
Place pie on baking sheet.
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31
Bake until crust is golden brown and filling bubbles thickly in center, covering edges with foil collar if browning too quickly, about 1 hour 15 minutes.
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32
Cool on rack.
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33
Serve lukewarm or at room temperature edges with aluminum foil collar if browning too quickly, about 1 hour 15 minutes.
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34
Transfer pie to rack and cool.
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35
Serve pie lukewarm or at room temperature.
