Fruit Platter Pie

This is such a great summer recipe with yummy fresh fruit. Enjoy on a hot summer evening!
Pie crust dough
Clear Orange Sauce
1 pint strawberries, sliced
1 can pineapple spears, drained
1 1/2 cup seedless grapes
1 medium banana, peeled and sliced
2 Tbs. sugar

Dough:
2 1/4 cups flour
3/4 tsp. salt
2/3 cup shortening
8-10 Tbs. cold water
In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 Tbs. of the water over part of flour mixture; gently toss with a fork. Repeat using 1 Tbs. water at a time, until all the flour mixture is moistened. Roll dough 1 inch larger than 14-inch pizza pan. Ease into pan; flute edge. Prick bottom and side of pastry. Bake 8-10 minutes. Cool. (Make sure you bake it so that it is well cooked)

Sauce:
Mix 1 cup sugar, 1/4 tsp. salt and 2 Tbs. cornstarch. Stir in 1 cup orange juice, 1/4 cup lemon juice, and 3/4 cup water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat. Stir in 1/2 tsp. each grated orange and lemon peel. Cool.

Arrange fruits in baked pastry sheel, beginning with strawberries around the edge. Sprinkle fruit with sugar. Spoon some of the orange sauce over fruits. Cut pie into wedges; serve with remaining sauce.