Black Raspberry and Thimbleberry Pie

Crust: 2 C all purpose flour, 1 tsp. salt, 6T cold butter, 4T shortening, 1/4 C-1/2 C cold water. For the crust sift flour and salt into a bowl. With pastry blender cut in butter and shortening until pea size crumbs appear. With a fork stir in enough water to bind the dough. Gather into 2 balls and refrigerate for at least 20 minutes. Filling: 5 C berries, 1/2-3/4 C sugar, 3T flour.
Place 1 rolled out crust into the bottom of a pie plate, filling ingredients, top with a few pats of butter, then top crust, place a few holes in top. Brush top crust with milk and sprinkle on a tablespoon of sugar. Bake at 375 degree F for 70 minutes or until bubbly.