Raspberry Blueberry Pie

Preheat your oven to a high temperature of 400 degrees Fahrenheit (200 degrees Celsius).

Make the pie crust by mixing together flour and salt in a bowl. Use a pastry cutter or fork to break down the shortening into small pieces and combine it with the flour mixture, resulting in a crumbly texture. Gradually add cold water as needed, stirring the mixture with a fork until it forms a cohesive ball. Cover the dough in plastic wrap and refrigerate for 30 minutes to allow it to rest.

Uncover the dough and transfer it to a flat work surface dusted with flour. Divide the dough in half and shape each portion into a ball. Roll one of the balls into a circle that is slightly larger than your pie plate, with a thickness of about 1/8 inch. Use the rolling pin to roll out the dough, starting on one side of the circle and working your way around. Once you've completed this process, unroll the dough over the pie plate and trim any excess.

Create a second circle of dough, slightly larger than your top pie crust. Set this aside for now.

In a separate bowl, whisk together egg white and 1 tablespoon of water. Brush this mixture over the bottom of your pie crust, making sure to cover it evenly.

Make the filling by combining sugar, cornstarch, lemon peel, vanilla extract, and cinnamon in a bowl. Gently stir in the blueberries and raspberries until they are evenly coated with the dry ingredients. Pour this mixture into your pie crust.

Place the second circle of dough on top of the filling, pressing the edges together to seal them. Brush the top crust with 1 tablespoon of water and sprinkle it with 1 tablespoon of sugar.

Cut a few slits into the top crust using a sharp knife, allowing steam to escape during baking.

Bake your pie in the preheated oven for approximately 45 minutes, or until the crust is golden brown and the filling is bubbly. Remove the pie from the oven and let it cool completely on a wire rack before refrigerating it.