If berries are frozen, let them thaw at least half way at room temperature.
Preheat oven to 400 degrees.
Combine berries, flour, sugar, melted butter and salt in a bowl.
Lightly grease an 8 or 9 inch pie pan with butter or shortening.
Combine the flour, shortening and salt for the crust until the mixture looks crumbly.
Add the egg, water and vinegar and mix until dough ball forms.
Divide the dough into two halves, and roll to ⅛th inch thickness using a rolling pin. Work from the center out to form large circles.
Carefully transfer one of the circles to a greased pie pan and press down the center and edges.
Top the bottom crust with the prepared Razzleberry filling and spread evenly across the pan.
Top with the other rolled out pie crust, pinch the edges and discard any excess dough.
Use a fork or knife to pierce the top crust several times to allow steam to escape.
Whisk one egg and brush over the top of the pie before putting it in the oven.
Bake for 35-42 minutes until edges and top center are golden brown.
Cool for at least 20 minutes before slicing.