218g flour, all-purpose (1 ½ cup)
80g whole wheat flour (2/3 cup)
112g unsalted butter, very cold, cubed (½ cup)
90g vegetable shortening or lard (very cold, cubed) 1/3
1 tsp salt
3 tsp sugar
3 tbsp. water, ice cold (45ml)
1 egg yolk

Method:

In a food processor, pulse the flour, butter, shortening salt and sugar and work the mixture to fine a sandy texture.
Add the yolk and the water and work the dough to a soft ball. (Do not overwork).
Flatten into a disk and chill for at least 30 minutes before rolling out..
Roll dough out to a thickness of approx. 1/8 of an inch.
Line the tart rings with dough, chill for 30 mins before filling and baking.

**Egg Wash for Crust:

1 egg
1 yolk
1 pinch sugar
1 pinch salt
2 tbsp. water OR milk

Filling
Cranberry Orange Raisin Filling Yield: 1x 10” pie filling

2 cups cranberries, fresh
1 ½ cups golden raisins
½ cup sugar + 1 tsp cornstarch
¼ cup maple syrup
½ tsp vanilla extract
1 dash brandy
2 tsp. grated orange zest (1 orange)
2 tbsp unsalted butter, very small cubed

Preheat oven to 425F.
Combine all of the filling ingredients, except the butter in a large mixing bowl until well combined and cranberries and raisins are well coated.
Pour into chilled pastry shells of sweet dough, dot with butter, and finish with either a lattice or leaves that are cut from scraps of left over pastry.
Bake pie at 425F for 15 minutes. Then remove from oven and brush with eggwash and sugar, if desired.
Reduce heat to 350F and continue baking for another 30 minutes, or until filling is bubbling in centre.
Remove from oven and cool completely before serving.