Gently mix flour with salt, butter, and shortening.
Add sour cream and ice water, gently knead until all ingredients are folded into the dough. Don’t over mix.
Place in a bowl, cover dough with a moist towel or plastic wrap, and place in refrigerator for about 1 hour.
Prepare Filling.
Mix all ingredients together.
Line a 9” pie pan, sprayed with vegetable pan coating spray, with approximately 1/2 of the prepared dough, rolled out to approximately 1/8” thick, add berry mixture, cover with remaining dough.
Cut a 3/4” hole into the middle to allow steam from berry mixture to escape while baking. Brush with egg wash and sprinkle with raw brown sugar.
Bake and Serve.
Bake at 375° F with fan on for 15 minutes then reduce heat to 350° F and bake until berry mixture starts bubbling, approximately 40 minutes.
Cool and store in refrigerator until served. Garnish with vanilla-flavored whipped cream, fresh seasonal berries, raspberry sauce, and vanilla ice cream if desired.