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For the crust: In a large mixing bowl, combine the flours and the butter powder, if using.
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Add the shortening and using a pastry blender, cut in the shortening until it resembles coarse crumbs.
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Set aside.
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In a small bowl, beat together the egg, vinegar, salt, and water.
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Add egg mixture to the flour mixture and combine with a fork, just until the dough comes together.
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Do not over mix.
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Form dough into a disk, wrap in plastic, and chill for several hours or overnight.
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Preheat oven to 400 degrees F.
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For the filling, drain the thawed raspberries, reserving the juice in a measuring cup.
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Drain the cherries and add enough of the juice from the cherries to make 1 cup liquid total.
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In a saucepan mix the sugar, cornstarch, and salt.
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Stir in the juice and add the cherries, and simmer over medium-low heat until filling is thick and clear, about 4 to 5 minutes.
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Remove from heat and stir in the butter.
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Very gently fold in the raspberries.
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Set aside.
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Using a little more than 1/3 of the dough, roll it out between 2 pieces of plastic wrap to a size that will overlap the edge of a 9-inch glass pie dish.
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Fit dough in pie dish, trimming off excess.
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Add the filling.
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Roll out the remaining dough to fit the top.
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Place the dough over the filling, cut off the excess, and crimp edges to seal the dough.
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Brush the top with milk and sprinkle with sugar.
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Cut 3 or 4 slits for steam vents.
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Place on the bottom shelf of the oven.
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Bake for 10 minutes, and then move to the middle shelf, reduce the heat to 350 degrees F, and continue to bake until the crust is a golden brown, about 30 to 35 minutes more.
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Cool completely before cutting.
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A viewer, who may not be a professional cook, provided this recipe.
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The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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*Cook's Note: Butter powder is available online and at some specialty baking stores.
