Blackberry Pear Pie - Oregon Raspberries & Blackberries

Ingredients

• Pastry for 9-inch Double Crust
• 2 cups flour
• 1 teaspoon salt
• 3/4 cup shortening, chilled or frozen
• 5 tablespoons ice water
• Egg wash (1 egg, beaten with 1 teaspoon water)
• Sanding sugar for top
• Filling
• 4 cups Oregon blackberries, fresh, frozen or canned
• 1 cup finely diced pear, peeled & cored
• Zest of 1 lemon
• 1 cup sugar
• 4 tablespoons corn starch
• 1 tablespoon butter, chopped into small cubes