Preheat your oven to 425 degrees F.

In a 1 cup measuring cup, add water, a few cubes of ice, and 2 tablespoons of vinegar. NOTE: You will not use all of the water. Set aside until you are ready to add.

In a large mixing bowl, add flour and salt and stir to combine.

Next, add your shortening and, using your hands, begin mixing the shortening into the dough. (To do this, you can pinch the shortening into the flour with your fingers until the ingredients begin to combine, occasionally rubbing the flour and shortening between your hands and letting it fall back into the bowl.) Mix until the flour and shortening have combined to create a sandy texture with a few pea-sized lumps of shortening remaining intact throughout the mixture.

Once you have achieved the proper texture, you can begin adding your liquids. Do not add them all at one time, but begin with 2-3 tablespoons, mixing as you go.

Add more water as needed, in small amounts, until a shaggy dough begins to come together and can hold its shape when pressed into a ball and rolled out. It is very important that you do not add too much water, as this will cause your dough to become tough.

Once you have added as much water as you need, shape your dough into a loose ball and set aside.

Dust the surface of your counter generously with flour, and, taking your ball of dough, begin patting it out with your hands onto the floured surface into a small disk shape.

Once you have created your disk, using a well-floured rolling pin, begin rolling out your dough into a circle shape, making sure it stays at an even thickness all the way around. If cracks begin to form, lightly press them back together. Roll your dough until it reaches 1/4 inch thickness.

Once your dough has been rolled, gently fold it in half and place it into a deep 9 pie pan. Using either a piece of parchment and pie weights, or a piece of aluminum foil, weigh down your pie crust and place it into your preheated oven for bake for 12-15 minutes.

When the pie crust is partially baked (not fully golden brown), remove it from the oven and set it aside to make your filling. Drop your oven temperature to 350 degrees F.

Preheat your oven to 350 degrees F.

Crack 3 large eggs into a large mixing bowl and whisk until they are lightened in color and foamy.

Add in your sugar, flour, and room temperature butter (do not use cold butter as it will not be incorporated correctly), and mix on high with an electric hand mixer until fully combined.

Add in your buttermilk, vanilla, salt, and cinnamon, and mix until just combined.

Pour your buttermilk filling into your par-baked pie crust, and place it into your preheated oven to bake for 35-45 minutes, or until the top of the pie is golden and the center of the filling has a very slight wobble to it.

Once baked, remove it from the oven and allow it to cool for 30 minutes at room temperature before transferring it to the fridge to cool until fully set and chilled. (2-4 hours)

While your pie is cooling, make your macerated berries and whipped cream.

Add in the granulated sugar, and stir until the berries start producing juice.

Cover with a lid or plastic wrap, and place in the fridge to continue macerating while the pie cools. Stir every once in a while to ensure the sugar is dissolving.

Using an electric hand mixer, mix on high speed until stiff peaks form.