1 cup each fresh blueberries, raspberries, blackberries and sliced strawberries
1/2 cup sugar
2 tablespoons cornstarch
2 teaspoons grated lemon zest
1 teaspoon vanilla extract
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 cup sugar
3 tablespoons all-purpose flour
2 tablespoons cold butter
In a small bowl, combine flour and salt; cut in butter and shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. On a lightly floured surface, roll out dough into a 13-in. circle. Transfer to a 9-in. deep-dish pie plate.
Place the berries in a large bowl. Combine the sugar, cornstarch, lemon zest, vanilla, ginger and allspice; add to berries and toss gently to coat. Pour into crust. Fold edges of pastry over filling. Brush folded pastry with milk; sprinkle with sugar.
For topping, combine the sugar and flour in a small bowl; cut in butter until crumbly. Sprinkle over filling.
Bake at 400° for 50-55 minutes or until pastry is golden brown. Cool on a wire rack.