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1
In a large bowl, whisk together flour and salt.
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2
Toss shortening and butter in flour mixture until well coated.
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3
Using a pastry blender or your fingers, cut shortening and butter into dry ingredients until reduced to pea-size pieces, about 4 to 5 minutes.
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4
Drizzle 6 tablespoons ice water and lemon juice into flour mixture and mix just until dough comes together.
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5
(Add the last 2 tablespoons of ice water if necessary, but do not overwork the dough or it will become tough.)
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6
Divide dough into 2 flat disks (one slightly larger than the other).
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7
Wrap tightly in plastic wrap and refrigerate for at least 1 hour.
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8
Heat the oven to 425 degrees F and arrange a rack on the bottom.
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9
Place a baking sheet lined with aluminum foil on the rack.
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10
On a lightly floured surface, roll out the slightly larger disk of dough to about 12 inches in diameter and 1/4 inch thick.
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11
Line a 9-inch pie plate with the dough and trim to leave a 1-1/2-inch overhang.
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12
Place berries and granulated sugar in a large bowl and stir gently until combined.
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13
Stir in lemon juice and anise extract.
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14
Sprinkle cornstarch over fruit and gently stir until combined; set aside.
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15
Roll out the remaining disk of dough on a lightly floured surface to about 11 inches in diameter and 1/4 inch thick.
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16
Brush the edges and the inside of the bottom crust with egg white.
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17
Add the berry mixture and place the top crust over the fruit.
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18
Trim the excess dough to a 1-inch overhang.
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19
Fold the edge of the bottom crust over the top crust and press to seal.
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20
Using your fingers or the back of a fork, crimp the dough to seal it tightly.
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21
With a sharp knife, cut 6 slits in the top crust, evenly spaced and radiating out from the center.
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22
Brush the top of the pie with the remaining egg white and sprinkle with sanding sugar.
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23
Place the pie on the hot baking sheet and bake for 20 minutes.
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24
Lower the temperature to 350 degrees F and bake until the crust is brown and the fruit is bubbling, about 40 to 50 minutes more.
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25
Remove from the oven and let sit on the baking sheet until the fruit stops bubbling, then place on a wire rack to cool completely (at least 1 hour) before cutting.
