Preheat the oven to 400°F (200°C).

In a bowl, combine flour and salt. Add shortening and cut it into the mixture using a pastry cutter or fork until crumbly. Gradually add cold water, tossing with a fork until a dough forms. Wrap dough in plastic and refrigerate for 30 minutes.

Dust a work surface with flour. Divide the chilled dough into two balls. Roll out one dough ball into a circle slightly larger than your pie plate. Fit it into the pie plate and trim the edges. Roll out the remaining dough ball for the top crust and set aside.

Combine egg white and 1 tablespoon of water. Brush the mixture onto the bottom crust and set aside.

In a bowl, mix sugar, cornstarch, lemon peel, vanilla extract, and cinnamon. Gently fold in blueberries and raspberries until evenly coated. Pour the filling into the prepared crust.

Cover the filling with the top crust and seal the edges. Brush the top crust with 1 tablespoon of water and sprinkle with 1 tablespoon of sugar. Cut slits into the crust to allow steam to escape.

Place the pie on a baking sheet to catch drips. Bake in the oven for about 45 minutes or until the crust is golden brown and the filling starts to bubble.