Bumbleberry Pie

Crust2 cups flour 1/2 teaspoon salt 3/4 cup solid vegetable shortening 1/4 cup ice waterFilling1 cup sliced1 cup sliced fresh or frozen strawberries, unsweetened1 cup fresh or frozen blueberries1 cup fresh or frozen raspberries2 baking apples, peeled and sliced thin5 tablespoons flour1 cup sugar1 tablespoon lemon juice2 tablespoons butterHeat oven to 350 degrees.Combine flour and salt in a bowl. Cut in shortening with a pastry blender or two forks until mixture is pea sized. All flour and shortening should be blended. Add water and mix just until it is incorporated. Divide dough in half and roll out one half on a flour sack towel or pastry sheet large enough for a 9-inch pie plate. Place bottom crust in pan. Refrigerate other half.Combine rhubarb, strawberries, blueberries, raspberries, apples, flour, sugar and lemon juice. Pour into crust. Dot with butter.Roll out top crust, place over fruit. Seal edges and cut slits to let steam escape. Bake for about 1 hour or until crust is golden brown and the filling is bubbly. Let cool.Serves eight. Nutrition values per serving: 471 calories, 23 g fat (7 g saturated), 64 g carbohydrates, 4 g fiber, 4 g protein, 8 mg cholesterol, 148 mg sodium.