Dough
2 cups all-purpose flour
1 teaspoon granulated sugar
1 teaspoon salt
1/2 teaspoon baking powder
1/2 cup shortening
1/2 cup chilled butter
Scant 1/2 cup cold water

Mix all dry ingredients together. Add butter in small pieces and pulse food processor 8-10 times until the butter is the size of small peas. Add shortening to the mixture in the food processor and pulse 2 to 3 more times, to cut in shortening. Add water all at once and pulse 2 to 3 times until dough begins to leave the sides of the bowl. Do not overmix.

Place the dough into a mixing bowl and continue to mix by hand until the dough holds together. If necessary, add a few more drops of water. Shape dough into a circle, wrap in plastic wrap, and refrigerate for 30 minutes (for ease of handling).

Fruit Mixture
3 cups prepared fruit (fresh blackberries,
    blueberries, peaches, nectarines, plums)
1 1/4 cup granulated sugar
3 level tablespoons cornstarch
Pinch of salt
Pinch of nutmeg
2 tablespoons butter

Mix together all ingredients (except butter) with your fruit of choice and set aside.

Roll out 1/2 of pie dough into a circle about 14 inches in diameter. Place fruit mixture in the center, keeping it within 4 inches of the edge of the dough. Dot with butter. Then pull the dough up around all sides of the circle over the filling, bringing the dough to the center, leaving a 2 inch opening in the middle. Pinch dough together where necessary at the edges to help maintain the round shape. Brush dough with egg wash (1 egg mixed with 3 tablespoons water)

Bake in a 400 degrees F oven for 20 minutes, then reduce heat to 375 degrees F and bake for an additional 35 to 45 minutes, until filling is bubbling and crust is golden.