Combine flour and salt in a bowl. Cut in shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Wrap dough in plastic wrap and refrigerate for 30 minutes.
On floured surface, roll out dough from center to edge. Make the circle 2 inches larger than the pie plate and 1/8 inch thick. Wrap dough around rolling pin, starting on one side of the circle. Unroll over pie plate and trim dough.
Beat egg white and 1T water. Brush over bottom crust and set aside.
In a bowl, combine 3/4 cup sugar, cornstarch, lemon peel, vanilla and cinnamon. Gently stir in the berries. Pour into the crust.
Roll out remaining pastry to fit top of pie. Place over filling. Trim and seal edges. Cut slits in top. Brush with remaining water and sprinkle with remaining sugar.
Bake at 400 degrees for 45 minutes or until crust is golden brown and filling is bubbly. Cool on wire rack. Store pie in refrigerator.