Stir together the flour, sugar, and salt. Using a pastry cutter or a food processor (if I had one I would use it!), cut the shortening and butter into the flour until the mixture resembles coarse crumbs. It is only about 10 pulses with a food processor but a bit more work by hand. One trick to make the process a little easier is to freeze your butter beforehand, then grate it into the flour mixture before cutting it in with the pastry cutter if not using a food processor.

Sprinkle 2 tablespoons of the ice water over the mixture. Using a fork, gently stir the water in to the flour mixture, then repeat with the remaining water, adding only 2 tablespoons at a time, just until the dough starts to come together.

Divide the dough into two even pieces (if making a double-crust recipe). Turn each piece of dough onto a sheet of plastic wrap and flatten each into a disc and wrap tightly in plastic wrap. Refrigerate for 1 hour, then allow the chilled dough to sit on the counter to soften slightly for 10 minutes before rolling out.

Preheat oven to 400 degrees F.

Gently lay the rolled pie crust in the bottom of a 9-inch pie plate and prick the bottom and sides with a fork to prevent bubbles. Line the pie crust with parchment paper or aluminum foil and fill with ceramic pie weights, dried beans, rice, sugar, or even pennies.

Parbake the crust for 15-18 minutes, then remove the liner and weights and return the crust to the oven to finish baking all the way for another 15 minutes or so until golden brown and fully baked.

Whisk the sugar and cornstarch together in a medium saucepan. Add the frozen raspberries and water and heat over medium heat, stirring frequently, until raspberries break down and the mixture begins to thicken. It should turn from cloudy to clear. Remove from heat and cool for 30-45 minutes.

While the raspberry layer cools, beat the cream cheese in a large bowl using a hand mixer until creamy and smooth, about 2 minutes. Add the powdered sugar and vanilla extract. Beat again. In a separate bowl, beat the heavy cream until stiff peaks form. Add the whipped cream to the cream cheese mixture, stirring just until combined.

Spread the cream cheese layer into the cooled pie crust, smoothing out the top.

Pour the cooled raspberry layer over the top and spread it to the edges. Transfer the pie to the fridge to cool completely for at least 3-4 hours.

Decorate with sweetened whipped cream piped into swirls on top or dolloped on individual slices and fresh raspberries as a garnish.