• Preheat your oven to 400° F.

for the crust

• Combine flour, shortening, sugar, and salt. Work together with a fork until consistency is pebbly
• In a separate small mixing bowl, beat egg and add water and vinegar, beat again. Add liquid mixture to flour and shortening. Stir with fork and combine thoroughly and form into a ball then roll out on a floured surface.

for the filling

• Combine all ingredients, gently fold scraping along sides of bowl to avoid crushing the berries.
• Place filling in a dough-lined pie dish.
• How Make a lattice top: Roll the remaining dough into a 12-inch circle. Using a sharp knife or pizza wheel, cut 10–12 strips about ½–¾ inch wide. Lay 5 strips across the pie, evenly spaced. Fold back every other strip halfway, lay one strip perpendicular across the center, then unfold. Repeat, alternating which strips you fold back, to weave an over-under pattern until the pie is covered. Trim overhang to about 1 inch, tuck the strips with the bottom crust, and crimp. Brush with egg wash (see Notes) and, if you like, sprinkle coarse sugar. Chill the pie 10 minutes to help the lattice hold its shape, then bake.
• Bake for 40 to 45 minutes or until crust is golden brown.