| 1 | Preheat BBQ grill to 400°F (200°C). Line a baking sheet with foil. |
| 2 | Crust: Combine flour and salt in a large mixing bowl. Cut shortening into flour with pastry blender or 2 knives until mixture is blended and shortening resembles pea-sized pieces. Add 4 tbsp (60 mL) water and stir with fork, adding enough additional water if necessary until the mixture holds together in a ball. Roll dough out on a lightly floured surface, into a 16” (40 cm) circle. Don’t worry if it comes out a different shape, the more rustic looking the better! Transfer pastry to prepared baking sheet. If dough tears, just push it back together. |
| 3 | Filling: Combine fruit, sugar, flour, and cinnamon in a large bowl. Pile fruit mixture in middle of pastry, leaving a 2” (5 cm) border. Fold edges over, overlapping slightly. Brush pastry with water and sprinkle with sugar. |
| 4 | Turn off one side of grill and place baking sheet on that side. Bake 25-30 minutes or until crust is golden brown and fruit is bubbling. Cool on wire rack. Top with fresh basil or mint. Serve warm or at room temperature. |