Procedure:
A. Pie crust
(1)Cut margarine into about 1 cubic cm cubes and place in refrigerator to cool.
(2)Sift pastry flour. Cut and slightly stir margarine into the flour until the margarine is evenly coated with flour.
(3)Put water with salt into refrigerator to cool and then stir it into flour (with margarine) with rubber knife.
(4)Wrap the pastry with plastic wrap and place in refrigerator to cool overnight.
(5)Roll it with a rolling pin into a 3-5 cm thick dough. Place in baking tray lined with aluminum foil. Place some clean small stones on the top to prevent dough from puffing up out of shape while baking.
(6)Preheat oven to 170 degrees Celsius (475 F). Bake the dough for 15 minutes.
(7)Remove the stones and bake for another 15 minutes at 150 degrees Celsius (425 F).
(8)Remove pie crust from oven and allow it cool. (Baking temperatures may vary for different types of ovens.)
B. Filling
Mix fresh cream together with sugar.
Drain and dice the canned fruit. Dice the fresh fruit too.
Mix the fruit with fresh cream.
C. Preparing Raspberry and Blueberry Decorations
Bring water and sugar (Ingredient (4)a.) to a boil.
Add pectin and sugar (Ingredient (4)b.). Stir well. Turn off heat after boiling.
Filter the mixture. And them add the raspberry and blueberry.
D. Put the filling onto the pie crust. Then place the diced apricots, raspberries and blueberries on the top, and decorate with mint leaves and serve.

Note: If pectin is not available, you may substitute jelly of the same color. Or you may use fresh fruit such as pineapples, strawberries, etc., directly without pectin.