In a bowl, combine the flour and salt, add the butter, and blend the mixture with your fingertips or two knives until it resembles coarse meal. Add the shortening and blend the mixture until it resembles meal. Add the ice water, tossing the mixture with a fork, and adding more water if necessary to form a soft but not sticky dough. Shape the dough into a ball.
The dough may be rolled out immediately or wrapped in waxed paper and chilled, for up to 2 days. The dough may be frozen, wrapped in plastic wrap and foil, for up to 1 month.
Preheat the oven to 450 degrees F.
In a bowl, combine sugar, cranberries, apples, walnuts, raisins, orange juice, the zest, and the flour and toss gently. Divide the filling among 8 individual pie tins or souffle cups.
On a lightly floured board, roll out the dough in a rectangle 1/8-inch thick. Cut out 8 rounds 1/3 inch larger than pie tins or souffle cups and cut 1 slit in the middle. Put a pastry round on top of each cup and brush with milk and sprinkle with sugar. Pressing with the tines of a fork, seal the pastry to the rim of the cup.
Place the cups on a baking sheet and bake the pies in the middle of the oven for 15 minutes. Reduce the temperature to 400 degrees F. and bake the piece for 10 minutes more, or until the crusts are golden.
Dessert Wine: Bonny Doon Vin de Glaciere;
Recipe courtesy of Gourmet Magazine