Triple Fruit Pie

1. Preheat oven to 425 degrees F.
    
2. In heavy saucepan over medium heat, stir together cranberries, apples, pears, sugar and orange juice; bring to boil, stirring often.
    
3. Reduce heat and simmer until cranberries pop and apples and pears are tender, about 8 minutes.
    
4. Mix cornstarch with 1 tablespoon of water, stir into fruit and cook until clear and thickened, about 1 minute. Let cool in refrigerator.
    
5. In large bowl, stir together shortening, butter and salt. Add flour all at once and stir just until blended, but still ragged.
    
6. Pour in water and stir just until dough holds together and is soft, but not sticky. Divide in half and flatten into discs.
    
7. Wrap in plastic wrap and refrigerate for at least 1 hour.

For lattice top:

1. On floured work surface or pastry cloth, roll out half of the pastry into 12-inch circle using a stockinette-covered or floured rolling pin. Lift into 9-inch pie plate; spoon in filling.
    
2. Roll out remaining pastry into same-size circle; cut into 1/2-inch wide strips.
    
3. Wet edge of bottom crust; weave strips over filling, leaving as little space as possible between each.
    
4. Trim pastry about 1/2 inch from edge.
    
5. Fold bottom edge over lattice; press together gently, lift edge and flute.
    
6. Bake in bottom third of oven for 15 minutes.
    
7. Reduce heat to 375 degrees F and bake just until pastry is golden and filling is bubbly, about 40 minutes. Let cool on rack.
    
8. Holding sieve over pie, gently dust with powdered sugar.