Measure out 1/4 cup water into a glass measuring cup and stick it in the freezer.

In a large bowl, whisk together flour, sugar, and salt.

Use a pastry cutter or fork to cut in the shortening and 6 tablespoons butter. Cut until it looks like coarse crumbs. Don't overdo it!

In a small bowl beat one egg. Pour out half (into the sink or into another container, or heck, into a frying pan if you're hungry). You can just eyeball it.

Add the half beaten egg to the cold water that you put in the freezer. Beat it together, then add it to the butter/flour mixture. Stir until it is just coming together, then use your hands to knead it once or twice (only to make it come together). Divide dough into two.

Generously sprinkle flour onto a sheet of parchment paper. Roll the dough with a rolling pin into a circle, using as much flour as you need so that it doesn't stick. Invert the parchment paper onto a deep 8-inch pie pan and gently peel off the paper. Arrange the pie crust and trim edges as necessary.

Repeat with the remaining dough, up until the invert step.

Preheat the oven to 400 F.

In a stand mixer or large bowl, beat eggs on medium speed for about 2 or 3 minutes, until they are a light yellow color.

Add the sugar and beat on medium for one more minute.

Add the cornstarch and combine thoroughly, scraping sides.

Add the salt and flour, and beat well.

Stir in the fruit with a rubber spatula.

Pour into the prepared pie crust (don’t overfill). Sprinkle the 2 tablespoons cut butter evenly over the mixture. (I usually have leftover filling that I place in the fridge and can make some mini pies in ramekins later in the week.)

Transfer (invert) the top crust over the pie and seal the edges.

Brush the top crust with water and sprinkle with about a tablespoon of coarse sugar.

Use a sharp knife to vent the pie or make a fun design.

Cover the pie completely with foil that has been sprayed with nonstick spray.

Bake on a cookie sheet (in case it bubbles over) in the preheated oven for 55 minutes.

Uncover the pie and continue to bake for about another 15-17 minutes, or until the crust is firm and golden in the center.

Remove from the oven and let stand until room temperature, several hours or preferably overnight. You can speed things up by putting it in the fridge if you want.

Garnish with sugared raspberries and serve with vanilla ice cream!

Store covered on the counter or in the fridge. I also like to make two pies and throw one in the freezer. I will pull it out and bake from frozen on 350 degrees until center is warm and outside is crispy.