Filling:
6 cups fruit, divided
3/4 cup sugar
1/4 cup cornstarch
Pinch salt
1/4 teaspoon cinnamon
1 tablespoon fresh lemon juice
Crust:
12 1/2 ounces (2 1/2 cups) unbleached all purpose flour
2 tablespoons sugar
1 teaspoon salt
12 tablespoons cold unsalted butter, cut into tablespoons
1/2 cup vegetable shortening or lard
6 tablespoons ice cold water
Heat oven to 425. Combine half the fruit, the sugar, salt, cornstarch, cinnamon, and lemon juice in a large bowl. Mash coarsely with a potato masher. Fold in the remaining fruit, and set aside.
Place flour, sugar, and salt in a food processor. Pulse to combine. Add the butter and the shortening or lard. Pulse 8 to 10 times, until the fat is very evenly distributed in tiny pieces.
Turn processor on and pour the water through the feed tube. Process just until it forms a ball. Turn out onto a floured counter. Divide into 2 pieces.
Roll out the first piece into a 12 inch circle. Roll up onto the pin, and unroll over a 9 inch pie pan. Gently lift and tuck the dough down into the pan, careful not to stretch it. Cut the dough flush with the edgeof the pie pan with a sharp knife. Pour in the filling.
Roll out the second piece of dough into a a 12 inch circle, roll up onto the pin, and unroll over the filling. Trim the dough just barely beyond the esge, and then pinch and crimp the bottom and top crusts together to seal. Cut 8 vent slits in the top of the dough.
Place pie on a foil lined baking sheet (to catch any drips) and bake 30 minutes. Reduce the temperature to 375 and bake 25 minutes more, sheilding the edge crust with a foil shield as needed to prevent burning.
Let cool at least 4 hours before serving.
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