Mix flour and salt.
Cut in shortening.
Slowly add more water.
Carefully knead.
Roll out.
Lay in a 8 or 9 inch pie tin.
Bake at 400 for 8-10 minutes or until puffy.
In a large bowl, beat cream cheese, powdered sugar, and vanilla until light and fluffly.
Fold in 2 c. whipped cream.
Spread over crust and chill your Kneaders Raspberry Cream Cheese Pie.
Head to Ashlee Marie's page for the instructions!
