Place flour and salt in a medium-size bowl. Pour in oil and mix with a fork until crumbs form. Add water, one tablespoon at a time, together with vinegar, until it forms a dough.

Divide into two equal parts. Shape each into a ball and place in the fridge

for at least 30 minutes, or overnight.

Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).

Place nectarines in a medium-size bowl. Add sugar, cornstarch, and salt and toss to coat. Stir in lemon juice and vanilla and mix well. Let sit for 10

minutes to macerate.

Meanwhile, roll each ball of dough between two pieces of Gefen Parchment Paper to fit a nine-inch (23-centimeter) pan. Spray the pan with cooking spray. Press one dough onto the bottom and sides of the pan.

Gently spread the raspberry cream on the crust. Aside from adding a slight floral undertone, it also helps prevent the crust from getting soggy. Pour the nectarine mixture on top. Cover with sliced strawberries.

Top with the second piece of dough, sealing the ends. Pierce the dough with a

fork. Combine the egg and soy milk and brush it over the dough. Sprinkle with

sugar for a sweet, crunchy finish.

Line a baking sheet with parchment paper. Place the pie on the baking sheet.

Bake for 45 minutes, or until golden.

This is delicious served a la mode or garnished with raspberry syrup or caramel

drizzle. This pie can be frozen.