For the pastry, in a medium bowl stir together all-purpose flour and salt. Using a pastry blender, cut in shortening until pieces are the size of small peas. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with fork. Push moistened dough to side of bowl. Repeat with remaining cold water, using 1 tablespoon at a time, until all dough is moistened. Form dough into a ball.
On a lightly floured surface, roll pastry to a 14-inch circle; carefully fit into a 12-inch pizza pan. Fold under and flute edge; prick pastry with fork. Bake in a 425 degree F oven about 15 minutes or until golden brown. Cool.
In a medium saucepan combine custard mix and milk. Cook and stir over medium heat until mixture comes to a full boil (mixture will be thin). Remove from heat. Stir in cream cheese and vanilla, whisking until smooth with a wire whisk. Cool 10 minutes, stirring once or twice. (Mixture thickens as it cools.) Spread in baked pastry. Cover and refrigerate for 1 hour until firm.
Up to 1 hour before serving, arrange halves strawberries around edge, sliced peach or nectarine in a spoke pattern in the middle, and blueberries or banana slices in the center. In a small saucepan combine jelly and the water; heat and stir over medium heat just until melted. Brush over fruit. Refrigerate for up to 1 hour. Makes 10 servings.