Pear-Cranberry Lattice Pie

Ingredients

    Pastry :

• 2 cup(s) all-purpose flour
• 1/2 teaspoon(s) salt
• 7 tablespoon(s) cold butter or margarine, cut up
• 5 tablespoon(s) vegetable shortening
• 3 1/2 tablespoon(s) ice water

Pear-Cranberry Filling:

• 2/3 cup(s) sugar
• 3 tablespoon(s) cornstarch
• 1/4 teaspoon(s) salt
• 3 pound(s) Bartlett pears, peeled, cored, and cut into 1-inch chunks
• 2 cup(s) cranberries
• 1 tablespoon(s) fresh lemon juice
• 1 large egg, lightly beaten

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Directions

1. To prepare pastry: In food processor with knife blade attached, blend flour and salt. Add butter and shortening, and pulse until mixture resembles coarse crumbs. Sprinkle in ice water, 1 tablespoon at a time, pulsing after each addition, until large moist crumbs just begin to form.
2. Shape dough into 2 balls, 1 slightly larger. Flatten each into a disk; wrap each in plastic wrap, and refrigerate 30 minutes or overnight. (If chilled overnight, let stand 30 minutes at room temperature before rolling.)
3. Meanwhile, prepare Pear-Cranberry Filling: In microwave-safe large bowl, combine sugar, cornstarch, and salt. Add pears and toss to coat. Cover top of bowl with sheet of waxed paper, and microwave on High 10 minutes, stirring halfway through cooking. Stir in cranberries; microwave 5 minutes longer. Stir in lemon juice. Cool filling completely in refrigerator, about 1 hour 45 minutes. (For faster cooling, spread filling on jelly-roll pan before chilling; refrigerate about 35 minutes.)
4. Preheat oven to 400 degrees. On lightly floured surface, with floured rolling pin, roll larger disk of dough into 12-inch round. Ease dough into 9-inch glass or ceramic pie plate; gently press against bottom and up side of plate without stretching. Trim dough edge even with rim of pie plate. Fill pie shell with cooled fruit mixture.
5. Roll remaining disk into 12-inch round. With pastry wheel or knife, cut dough into 1/2-inch-wide strips. Moisten edge of bottom crust with water. Place half of pastry strips, about 3/4 inch apart, across top of pie. Fold every other strip back three-fourths of its length. Place first cross strip on pie perpendicular to folded strips, and unfold strips back down. Now fold back alternate strips; place second cross strip in place, parallel to first. Repeat to weave additional cross strips into lattice. Trim ends of strips even with pie edge. Press both ends of each strip to seal onto bottom edge. Make forked or other decorative edge. Brush crust with egg.
6. Place sheet of foil underneath pie plate; crimp edges to form a rim to catch any drips during baking. Bake pie 65 to 70 minutes or until crust is browned. To prevent edge from over-browning, cover edge with foil after 40 minutes. Cool pie on wire rack 1 1/2 hours to serve warm. Or cool completely to serve later.