Prepare crust. In the bowl of a food processor, combine All-Purpose Flour (1 cup), Salt (1/2 teaspoon), and Granulated Sugar (1 tablespoon). Pulse several times to combine ingredients.
Add Butter (6 tablespoon) and Vegetable Shortening (2 tablespoon) and pulse until mixture resembles coarse meal, about 10 seconds.
With food processor running, slowly add Water (3 tablespoon) in a steady stream until the dough starts to form a ball. Only add one tablespoon at a time! You do not want the dough to be wet or sticky.
Turn the dough out onto a lightly floured surface and shape in a round, flat disk. Wrap in plastic wrap and refrigerate for at least 1 hour before using.
Preheat oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll dough out into a 13 inch round about 1/8 inch thick. Transfer dough to parchment lined baking sheet and place in fridge until needed.
In a large mixing bowl, carefully toss together Blackberries (6 ounce), Fresh Blueberries (6 ounce), Fresh Raspberries (6 ounce), Fresh Strawberry (1 pint) with Granulated Sugar (3 tablespoon), All-Purpose Flour (4 tablespoon), and Lemon (1).
Remove rolled out pie crust from fridge and pile berries high into the center of the crust leaving a 2-inch border for the crust.
Carefully fold up the sides of the crust, making pleats and pinching together the edges as you go. Mix together the Egg (1) and water and brush over the crust and sprinkle with Raw Cane Sugar (1 tablespoon).
Place in preheated oven and bake for 45 to 60 minutes until the crust is golden brown and the filling is bubbling. Remove from oven and let cool before serving.
Remove from oven and let cool before serving.