3/4 cups organic unbleached flour
1/2 cup whole wheat pastry flour
6 Tbsp cold unsalted butter, cut into 1" cubes
1/8 cup cold non-hydrogenated vegetable shortening (earth balance is great)
1/4 teaspoon salt
2-4 Tablespoons ice water
Blend together above ingredients, except the water, together in food processor until coarse. Add 2 Tbsps water and pulse. Test a small bunch of dough and if it doesn't hold together, add 1 Tbsp more at a time until it does. Do not overwork the dough. Turn out onto work surface, divide into 4 portions. Smash each portion a couple times to distribute the fat. Then gather together to make a balls, and flatten into a 5-6" disc. Wrap tight in plastic and refrigerate 1 hour to overnight.
2 cups fresh organic apricots, sliced into quarters
1/2 pint fresh organic raspberries
2 Tablespoons organic cane sugar
4 teaspoons organic unbleached flour
Preheat oven to 375F. Gently fold together filling ingredients in a large bowl. Roll out your dough and dump filling in the middle, leaving a 1-2" border. Fold up the edges as pictured. Bake until golden, about 25-35 minutes. Serve warm or at room temperature.