Just about any fruit will work under this delicious lattice crust, but the sweet-tart trio of nectarines, plums, and raspberries is hard to beat.

　　

Ingredients

Pastry:

2 1/2 cups all-purpose flour

　　1 1/2 sticks (3/4 cup) cold unsalted butter, cut into 1/2" cubes

　　1/4 cup cold vegetable shortening

　　1/2 teaspoon salt

　　5 to 7 tablespoons ice water

　　

Filling and assembly:

2 pound nectarines, cut into 1/2" wedges

　　1 pound red or purple plums, cut into 1/2" wedges

　　12 ounces raspberries (about 3 cups)

　　1 tablespoon fresh lemon juice

　　3/4 cup sugar, divided

　　2 tablespoons quick-cooking tapioca

　　2 tablespoons cornstarch

　　1/8 teaspoon salt

　　1 egg, beaten well

　　1 tablespoon sugar

　　

Special Equipment:

pastry scraper

　　electric coffee/spice grinder

　　fluted pastry wheel

　　pizza cutter or sharp knife

　　

Pastry:

Step 1

Blend together flour, butter, shortening, and salt in a bowl with your fingertips (or pulse in a food processor) until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle evenly with 5 tablespoons ice water and gently stir with a fork (or pulse) until incorporated.

　　

Step 2

Squeeze a small handful: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until just combined. (Do not overwork mixture, or pastry will be tough.)

　　

Step 3

Turn out dough onto a work surface and divide into 6 portions. With the heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all of dough together with scraper and press into 2 balls, then flatten each into a 5" disk. Chill dough, each disk wrapped tightly in plastic wrap, until firm, at least 1 hour.

　　

Filling and assembly:

Step 4

Toss nectarines, plums, raspberries, lemon juice, and 1/4 cup of sugar in a large bowl.

　　

Step 5

Grind tapioca to a powder in grinder, then whisk together with cornstarch, salt, and remaining 1/2 cup sugar in a small bowl (do not toss with fruit until dough is rolled out).

　　

Step 6

Roll out 1 disk of dough on a lightly floured surface with a lightly floured rolling pin, into a 13"-14" round, then fit into a 9" pie plate and trim edge, leaving a 1" overhang.

　　

Step 7

Roll out remaining disk to a 14" round. Slide round onto a baking sheet. Cover and chill both crusts for 1 hour.

　　

Step 8

Preheat oven to 400° with rack in lower third. Toss sugar mixture with fruit and transfer to chilled pie shell.

　　

Step 9

Using fluted pastry wheel (or other utensil), cut chilled dough round into 3/4"-wide strips. Weave strips over filling, forming a lattice. Trim strips 1/2" shorter than dough overhang. Fold overhang over strips and crimp edges decoratively.

　　

Step 10

Brush beaten egg over crust edges and lattice. Sprinkle 1 tablespoon sugar over crust. Set pie on a large rimmed baking sheet lined with foil.

　　

Step 11

Bake pie 30 minutes. Reduce oven temperature to 350° and continue to bake, checking frequently and covering edge with a strip of foil or pie shield if crusts are browning too fast, until crusts are golden brown and filling is bubbling, 40-50 minutes more.

　　

Step 12

Cool pie to room temperature on a rack, at least 2 hours.