Make the Pie Crust

1. In a bowl, mix together the flour and salt. Add in the butter and shortening. Cut the butter and shortening together with flour using a fork or pastry cutter. You will want to make sure to press out and cut any large chunks.
2. Slowly add in the water a tablespoon at a time, mixing with a wooden spoon in between each addition. With lightly floured hands, knead the flour mixture until a soft dough forms. Roll into a ball and divide into two. Wrap both sections in plastic wrap and chill for at least 2 hours.

Make the Pie Filling

1. While the dough is chilling, prepare your pie filling. Start by peeling your fresh fruit and thinly slicing. Place all the sliced fruit into a medium sized mixing bowl. Add the sugar, 2 tablespoons of flour and ground spices. Mix to evenly coat the fruit. Cover with plastic wrap and set aside.

Assemble and Bake

1. 4. After chilling your dough, unwrap a single dough ball first and place on a lightly floured surface. With a rolling pin, gently roll out the dough until it reaches roughly 12 inches in diameter. Gently place within a pie dish.
2. Uncover the filling and squeeze 1 tablespoon of fresh lime juice over the fruit. Pour the pie filling into the center of the pastry crust lined pie dish.
3. Repeat with rolling out the second ball of dough. Place over the top of the filled pie and make a few slits with a knife. Trim off any excess dough and press the edges together with a fork.
4. Lightly brush the top layer of the pie dough with the egg white and sprinkle with a dusting of sugar on top.
5. Cover the edges of the pie with cut pieces of foil (this helps prevent the crust from browning too quickly). Bake in a preheated oven at 375 degrees Fahrenheit for 35-40 minutes, or until the crust is slightly browned.
6. Remove from the oven and let rest for 15 minutes before cutting. Serve with whipped cream or vanilla ice cream.