Directions

1. In a small bowl, stir together the egg, water, and vinegar. Combine the flour, margarine, shortening, salt, sugar, and baking powder in the bowl of a stand mixer fitted with the paddle attachment. Mix on low to evenly blend, then gradually add the egg mixture and mix at medium until a cohesive dough is formed. Form the dough into a disc, wrap in plastic, and refrigerate for 30 minutes.
2. Roll out the dough to a circle and use it to line a 9-inch pie pan. Refrigerate for about 30 minutes.
3. Preheat the oven to 400 degrees F. Line the pie crust with parchment paper and pie weights and bake until the crust is set and lightly browned, about 15 minutes. Carefully remove the paper and weights and continue baking until the bottom is cooked through, 5 to 10 minutes longer. (Or see the video above for their technique using foil pie pans.) Set aside to cool completely.
4. To assemble the pie, spread the softened cream cheese on the bottom of the cooled pie crust. Top with an even layer of half of the raspberries and spread half of the glaze over the berries. Repeat with the remaining berries (mounding them up) and glaze, taking care to evenly coat the surface of the berries. Refrigerate until ready to serve.
5. To serve, spoon or pipe whipped cream around the outer edge of the pie, with a large dollop in the center. Cut the pie into pieces to serve.