Crust: 2 c. flour 1 t. salt 2/3 c. Crisco shortening 6 – 8 T. cold water Mix together flour and salt. Cut in shortening until mixture resembles coarse meal. Add water, one tablespoon at a time, mixing with fork until dough holds together. Roll out into circle larger than 9” pie plate and press into pie shell and crimp edges. Set aside. Topping: 1 c. oats ½ c. flour 1 c. brown sugar 6 T. butter, cubed Mix together oats, flour, brown sugar and salt. Cut in butter with a pastry blender until butter is the size of peas. Set aside. Filling: 1 c. sugar 2 T. cornstarch 2 T. quick-cooking tapioca ¼ t. salt 3 c. sliced strawberries 1 c. blackberries 3 c. rhubarb, sliced into ½” slices ¼ t. orange zest Preheat oven to 375°. In a small bowl, combine dry ingredients and set aside. In a large bowl, combine berries, rhubarb and zest. Add dry ingredients and stir until combined. Pour mixture into pie shell and cover with topping. Bake for 1 hour, or until filling is thick and bubbly. Cool on wire rack.