To make the pastry, place flour and salt in a bowl. With a pastry cutter, fork, or your hands, work the butter and shortening into the flour until pea-sized crumbles form. Pour the water and vinegar over the dough and gently work in with a fork. Mix until curd-sized shapes form that stick together when gently squeezed. With lightly floured hands gather the dough into a ball, and divide in two. Shape each half into a ball and then press into a disk shape. Wrap the dough and rest in the refrigerator 30 minutes before using. Roll out one of the disks of the bottom crust and place in pie pan. Combine filling ingredients and spoon into the pan. Roll out the remaining dough for the top. Brush the sides of the bottom crust with egg wash (an egg beaten with 2 Tbsp of milk or cream). Place on the top dough, crimp the edges and trim away any access. Brush top evenly with egg wash, Cut a small vent in the centre to allow steam to escape. Chill pie for at least thirty minutes before baking for at 400 degrees F for 50 to 60 minutes.