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1
Make the pastry: Sift together the flour, salt and sugar. Remove 1/3 cup of this and mix with the ice water to make a paste. Set aside.
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2
Place the remaining flour mixture in a food processor and add shortening and butter. Process until coarse. Scrape in the paste and process until this mixture forms a ball. Place ball between 2 sheets of waxed paper and flatten slightly. Refrigerate for about 30 minutes.
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3
Preheat the oven to 425 degrees.
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4
Roll out the dough on a lightly floured surface into a 14-inch circle. Line a 9-inch pie pan with the dough, allowing excess to hang over the sides. Trim, leaving about 1/2 inch all around. Fold edges under and crimp. Place a sheet of foil on top of the pastry and weigh it down with dried beans. Bake 5-7 minutes or until golden. Carefully loosen the edges. When almost cool, slide shell off onto serving plate.
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5
Make the filling: Mash enough berries to fill a cup. Halve the remaining berries, saving a few perfect ones for garnish.
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6
Combine the mashed berries, sugar, cornstarch and water in a small saucepan and cook over medium heat, stirring constantly, until mixture comes to a boil. Continue cooking for about 2 minutes over low heat until the mixture is thickened and clear. Stir in the butter and cook until melted, then allow to cool slightly.
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7
Place the halved berries in the baked crust and pour the cooked ones over them. Shake the serving plate gently so the glaze seeps down and around the uncooked berries.
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8
Chill for several hours, then serve topped with the flavored whipped cream and garnish with the whole berries.
