Double-Crust Nectarine Raspberry Pies - Restaurant Association of Nova Scotia

Ingredients

• 5 cups all-purpose flour
• 3 sticks (1 1/2 cups) cold unsalted butter, cut into 1/2-inch cubes but left in sticks
• 1/2 cup cold vegetable shortening (preferably trans-fat-free)
• 1 teaspoon salt
• About 3/4 cup ice water
• 1 tablespoon milk
• 2 tablespoons sugar
• 6 lb nectarines
• 3 cups raspberries (3/4 lb)
• 3 tablespoons fresh lemon juice
• 1/4 cup quick-cooking tapioca
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups sugar