Place the flour, sugar, and salt into the bowl of a food processor fitted with the S blade. Process to mix. Add margarine and shortening, and pulse until pea-sized balls form.

With the machine running, slowly add water, one tablespoon at a time, until a dough forms. (Do not add more water than needed — I added six tablespoons).

Split dough into two balls. Place each ball into a two-gallon ziplock bag, and flatten into a disc. Refrigerate for a minimum of a half hour.

In a large bowl, mix all filling ingredients. Place in a strainer to allow excess liquid to drain.

Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Grease a nine-inch (20-centimeter) deep-dish pie plate.

Remove one disc of dough from refrigerator. While it’s still in the ziplock bag, roll out dough to a 12-inch (30-centimeter) circle. Cut open the sides of the bag, and transfer dough to the prepared pie plate. Trim edges of dough.

Loosely lay a sheet of aluminum foil on top of the dough and place beans on the foil. Bake on bottom rack of oven for 10 minutes (this is known as “blind baking”).

Meanwhile, remove the second disc of dough from the refrigerator, and again, in the bag, roll it out into a 12-inch (30-centimeter) circle. Cut open sides of bag, then cut some circles (or slits, or any other shape) in the dough. This is important, as it allows the steam to vent while baking and prevents a soggy, runny pie.

Remove pie dish from the oven and lower oven temperature to 400 degrees Fahrenheit (200 degrees Celsius).

Remove the beans, and fill pie crust with the fruit filling. Brush edges of the pie with egg wash and top with the second piece of dough. Pinch edges together with fingers or tines of a fork. Brush the entire pie with egg wash and sprinkle with coarse sugar.

Bake for 45–50 minutes. Keep an eye on the pie to make sure the crust does not burn. If the edge is getting too dark, wrap it with aluminum foil so it doesn’t burn.