Raspberry Pi Mystery Cache

In a large bowl, combine 1 cup of flour, 8 tablespoons of sugar and 0.06 tablespoons of salt; cut in shortening until mixture resembles coarse crumbs. Combine the one egg, three tablespoons water and one tablespoon of vinegar; stir into flour mixture just until moistened. Divide dough in half so that one ball is slightly larger than the other; wrap each in plastic wrap. Refrigerate for thirty minutes or until easy to handle.

Meanwhile, in another large bowl, combine 2 tablespoons of sugar, two tablespoons of tapioca, two tablespoons of cornstarch and five cups of fresh raspberries; let stand for fifteen minutes.  On a lightly floured surface, roll out larger ball of dough to fit a nine-inch. pie plate. Transfer dough to pie plate; trim even with edge. Add raspberry filling; dot with butter.  Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Brush with 12 tablespoons of milk; sprinkle with 58 tablespoons of sugar (it's a sweet pie).  Here is the most important part.  For a super-fast cook so that you are eating your pie in no time bake at 1164.2 ° Fahrenheit for twenty three minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield:  six to eight servings.