Heat oven to 450 degrees. In small bowl or 9 inch pie pan, combine 1 cup buttermilk baking mix and 1/4 cup soft butter or butter. Add 3 tablespoons boiling water; stir vigorously until dough forms a ball and clean the bowl. Dough will be puffy and soft. With floured hands, pat dough evenly against bottom and side of pie pan. Flute edge if desired. Bake 8-10 minutes. Cool.

ORANGE GLAZE:

In saucepan blend 1/2 cup sugar, 2 tablespoons cornstarch and 1/8 teaspoon salt. Stir in 2/3 cup orange juice and 1/3 cup water. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Cool.

PIE:

Short Pie Crust
Orange Glaze
2 c. melon balls
1 c. raspberries or sliced strawberries
1 c. blueberries
1 1/2 c. sliced peaches
1/2 c. sliced bananas
Whole strawberries

Bake pie crust. Prepare glaze. Place fruits (except whole strawberries) in bowl; pour glaze over them and toss lightly. Turn fruit mixture into pie crust. Garnish pie with whole strawberries. Chill before serving.