In a large bowl combine the shortening, butter, flour, and salt. Mix together with your fingers or a pastry blender until a coarse mixture results.

Add in the almond extract paste and 2 tablespoons of ice water and mix well. Continue adding 1 tablespoon of water then mixing until a crumbly dough forms.

Knead the dough for 2-3 minutes then divide in half. Wrap each half in plastic wrap and refrigerate for at least 3 hours.

To make the filling combine the frozen berries, sugar, cornstarch, and orange juice in a medium sauce pan. Bring to a simmer and cook for 5 minutes, stirring occasionally. Remove from heat and cool completely.

Preheat the oven to 375 degrees. Remove one dough round from the refrigerator and place between two pieces of parchment paper. Roll into a 13 x 18 rectangle. Remove the top parchment and gently flip the dough into a 10 x 15 jelly roll pan. Remove the parchment and gently press into the pan.

Pour the filling into the pan on top of the bottom crust. I did not need to use all of the filling.

Remove the second pie crust and place between two sheets of parchment. Roll out to 10 x 15 inch rectangle. Cut into one inch thick strips. I used a pastry cutter to make the edges pretty but you can just use a knife.

Place 5 strips going diagonal one way and then 5 strips going diagonal the other way. If the strips break because of how thin they are simply press back together. Many of mine broke.

In a small bowl combine the egg and milk. Brush on top of the pie strips. Sprinkle liberally with coarse sugar.

Bake for 35-40 minutes or until the top is golden brown. Remove from oven and cool completely.

Cut into 15 squares.