2mix in Crisco to resemble fine bread crumbs, do not over work
3Stir in ice cold water until mixture comes to a ball
4Wrap pastry in Saran wrap and rest for 1 hour in fridge or overnight.
5Remove pastry from fridge and cut off 1 third for top crust, roll out bottom 2 thirds and line an 8 inch pie plate. fill with peeled and sliced apples and mixed berries cover with top crust and seal well.
6Place pie dish onto a cookie sheet to prevent spills in oven and bake for 40 mins, apples will still be firm and hold their shape but will be cooked.
7Remove pie from oven and move to a cooling rack, serve warm or cold with ice cream