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1
To make crust, combine 2 1/2 cups flour and salt in a large bowl.
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2
Cut in the butter and shortening until coarse meal forms.
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3
Mix in enough water to form soft dough.
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4
Sprinkle board with 2 tablespoons whole wheat flour.
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5
Turn dough onto board and divide in half.
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6
Wrap each half in plastic and refrigerate for at least 45 minutes.
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7
To make filling: combine pears, raspberries, 1 cup of sugar and 1/3 cup flour in a bowl, stir to combine.
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8
Let stand at least 30 minutes, stirring occasionally.
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9
Preheat oven to 400F.
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10
Sprinkle pastry board with 2 tablespoons whole wheat flour.
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11
Roll one of the pastry halves into a 14-inch diameter round and then transfer to a 10-inch pie pan.
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12
Spoon filling into crust.
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13
Sprinkle board with 2 tablespoons whole wheat flour and roll second pastry half into a rectangle 1/8 inch thick and then cut it into 2-inch wide strips.
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14
Arrange strips on top of pie in lattice pattern, leaving over hang.
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15
Trim crust and strips to about 1/2 inch over hang.
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16
Fold lower crust over strip, pinching to seal and then crimp edges as desired.
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17
Put pie on top of baking sheet in case of spillovers and hen bake for 30-40 minutes.
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18
Brush pie with egg and then sprinkle with 1 tablespoon sugar.
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19
Continue baking another 10-15 minutes or until golden.
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20
Cool on rack.
