2 1/3 c. flour
1 tsp. salt
2/3 c. solid vegetable shortening
2 tbsp. cream cheese, softened
1 egg white

FILLING:

1 c. sugar
1/4 tsp. ground allspice
1/4 tsp. cinnamon
2 c. (1 lb.) rhubarb, chopped (can use frozen)
1 pkg. 10 raspberries or strawberries
2 tbsp. lemon juice
1 tsp. milk

For filling: Combine 1/3 cup flour, sugar and spices. Add rhubarb, raspberries or strawberries. Toss to coat; add lemon juice. Put in unbaked pie shell. Bake 35 minutes at 400 degrees (unless your oven is extra hot then bake at 350 degrees).