Deep-Dish Raspberry And Black Cherry Pie - cooking recipe

Ingredients

2 cups flour
1/4 teaspoon salt
1/2 cup chilled Crisco, cut into pieces
1/4 cup chilled butter, cut into pieces
1/3 cup ice water
Filling
2 lbs dark sweet cherries, pitted or 2 1/2 lbs pitted frozen cherries, thawed and drained
3 (1/2 pint) packages fresh raspberries
1 cup sugar
1/3 cup flour
3 tablespoons fresh lemon juice
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1 egg, beaten with
1 tablespoon water
2 teaspoons sugar
To serve
premium vanilla ice cream

Preparation

For crust: Blend flour and salt in processor.
Using on/off turns, cut in shortening and butter until mixture resembles coarse meal.
With machine running, add water, 1 tblsp at a time, until dough just begins to clump together.
Gather dough into ball; flatten into rectangle.
Wrap in plastic; chill atleast 30 minutes.
For filling: Position rack in top third of oven and preheat to 400F.
Mix first 7 ingredients in 13 x 9 x 2 inch glass baking dish.
Let stand 20 minutes.
Roll out dough on floured surface to 14 x 10-inch rectangle.
Transfer dough to top of fruit.
Fold edges under.
Using fork, crimp edges decoratively.
Bake pie 15 minutes.
Brush crust with egg glaze and sprinkle with 2 tsps sugar.
Reduce oven temperature to 375F and bake pie until crust is golden and filling bubbles, about 40 minutes.
Cool on rack 30 minutes.
Serve warm with ice cream.