Make Piecrust. Whisk flour and salt together in a
large bowl. Cut in butter and shortening with a pastry blender until
mixture resembles coarse meal. Sprinkle ice water, 1 tablespoon at a
time, over mixture, incorporating with a fork until pastry is moist
enough to hold together. Divide in half; shape each half into a disk
and wrap in plastic. Refrigerate for at least 2 hours or overnight.
2. Heat oven to 400 degrees F. Roll one crust out to
a 12-inch circle. Gently transfer to a 9-inch pie plate. Prepare
Filling. In medium-size saucepan, combine 3/4 cup of the sugar, the
tapioca, cornstarch and salt. Whisk to blend. Add juice and stir until
smooth. Cook, stirring, for 5 minutes, until thickened and bubbly.
Remove from heat and stir in cherries and raspberries.
3. Roll out remaining crust to a 12-inch circle.
With a pastry cutter or pizza wheel, cut into 1-inch strips. Transfer
pie filling to pastry-lined pie plate. Weave pastry into a lattice,
alternating strips over and under each other. Fold edges under; crimp
together. Brush pastry with egg yolk-water mixture, then sprinkle with
remaining 2 teaspoons sugar.
4. Bake pie at 400 degrees F for 15 minutes.
Reduce heat to 375 degrees F and bake an additional 45 minutes,
covering pie edge with foil if browning too quickly. Cool at least an
hour before slicing.