Work together with a fork until consistency is pebbly
In 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 from into a ball.
Roll out on floured surface.
for the filling
Combine milk, sugar, eggs,
and cornstarch and mix thoroughly.
Pour mixture into pie shell.
Add berries to the custard mixture.
Place in oven and bake for 45 to 60 minutes until crust is golden brown.
Allow to cool before serving. Custard should set as it cools.
Tips !for the crustVariations in relative humidity can affect quantity of water necessary to form and roll dough. Don't be afraid to add small amounts of water to achieved desired consistency. Be generous with the amount of flour used on rolling surface. To place crust in pan, roll it on pin, place pin over pan and then unroll. Brush an egg wash over the top crust prior to baking. This provides a rich, brown glaze.!for the fillingGently rinse fresh raspberries immediately before use, pat try with paper towel. Frozen raspberries should be allowed to thaw and drain completely in colander before baking.