Pie Crust

Combined flour and salt in a bowl. Cut butter into small cubes. Cut butter and shortening into flour mixture until it resembles very coarse meal.

Gradually add water 1 tablespoon at a time mixing with a fork. Use your hands to form into a round disk, and wrap in plastic wrap. Chill for at least 30 minutes.

Remove from plastic wrap and roll the pie crust out in a circle 2-inches wider than your pie plate. Fit the dough into your pie plate and flute the edges. Prick the bottom and sides of unbaked pie dough with a fork to prevent it from puffing up or rising.

Bake unfilled pie crust at 425º for 10-15 minutes or until edges and bottom are golden brown.

Filling

Put 1 cup strawberries and 1 cup blueberries in blender jar and pulse until berries are crushed.

In a medium saucepan, combined sugar and cornstarch. Add crushed berries. Cook over medium heat until mixture comes to a boil and thickens. (You want it very thick.) Remove from heat and add lemon juice and butter. Cool.

Add remaining berries to cooled glaze and spoon in to a baked cooled pie shell. Refrigerate until ready to serve. (The juice from the berries will gradually thin the filling, so it's best eaten within an hour or two.)

Serve with sweetened whipped cream.