Process All-Purpose Flour (3/4 cup), Granulated Sugar (1 tablespoon), and Salt (1/2 teaspoon) in a food processor until combined, about 5 seconds. Sprinkle Unsalted Butter (6 tablespoon) and Crisco (4 tablespoon) on top and continue processing until mixture begins to form uneven clumps with no remaining floury bits (about 10 seconds).
Scrape down the sides of the bowl and redistribute dough around the blade. Sprinkle remaining All-Purpose Flour (1/2 cup) over dough and pulse until mixture is evenly distributed into pieces around the bowl (4 to 6 pulses).
Transfer the mixture to a medium bowl. Sprinkle Vodka (2 tablespoon) and Water (2 tablespoon) over the mixture. Using a stiff silicone spatula, stir and press down until it sticks together.
Turn pie dough onto a sheet of plastic wrap and shape it into a round 4-inch shape. Wrap tightly in plastic and refrigerate for at least 1 hour or up to 2 days.
Remove dough from refrigerator and allow to soften slightly (about 10 minutes) before rolling.
Roll dough into a 12-inch circle on a floured counter.
Roll dough loosely around your rolling pin and unroll into the pie plate, leaving at least a 1-inch overhang on each side. Working in a circular motion, ease dough into place by gently lifting the edge of dough with one hand while pressing into plate bottom with the other hand. Cover with plastic wrap and refrigerate until ready to fill the pie.
To make the pie filling, toss Apple (2) and Lemon Juice (1/4 cup) together in a large non-stick frypan. Cover and cook over medium heat, stirring gently and often until apples are tender when poked with fork but still hold their shape (about 15 minutes).
Remove from heat and sprinkle with Corn Starch (1/2 cup), Granulated Sugar (1 cup), and Ground Cinnamon (1 teaspoon), stir gently.
Transfer apples and the juices to a rimmed baking sheet and let cool completely (about 30 minutes).
Combine cooled apple mixture, Rhubarb (2 cup), Fresh Strawberry (1 cup), Fresh Raspberries (1 cup), Fresh Blueberries (1 cup), and Fresh Blackberries (1 cup) in a large bowl; stir gently until combined and allow to sit for 10 minutes.
Adjust oven rack to lowest position and heat oven to 425 degrees F (220 degrees C).
Spoon fruit mixture into dough-lined pie plate, mounding slightly in middle. Spread your chunks of Butter (3 tablespoon) evenly over the top of the fruit.
Remove the remaining chilled pie dough from the refrigerator. Roll the dough out, 12-inches in diameter. Using a pastry wheel, cut 16 strips 1/2-inch wide.
Carefully weave the strips into a lattice over top of the pie. Using a small knife, trim the extra overhang. Crimp the edges of the dough with your fingers.
Beat an Egg (1) with 1 Tbsp milk or water, and brush the lattice top with the egg wash. Sprinkle with Coarse Sugar (to taste).
Place the pie in the oven and bake for 20 minutes.
After 20 minutes, place pie-edger around the top of pie crust to keep it from browning too much. Keeping the pie in the oven, turn the temperature down to 375 degrees F (190 degrees C) and bake for an additional 40-50 minutes. If the top of your pie is getting too brown, cover it loosely with aluminum foil. The pie will be done when the fruit juices begin to bubble up through the lattice top and the fruit is tender (insert a small knife into the center to check).
Allow the pie to cool for at least 4 hours before serving. This fruit pie is best served within a day, but it can be covered tightly and stored in the refrigerator.