In a mixing bowl combine the 2 cups flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, until all the dough is moistened. Divide in half. Form each half into a ball.
On a lightly floured surface flatten one dough ball. Roll from center to edges into a 12-inch circle.
To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry.
In a large mixing bowl combine the sugar and 3 tablespoons flour. Stir in berries and lemon peel. Gently toss berries until coated. Transfer berry mixture to the pastry-lined pie plate.
On lightly floured surface roll remaining dough into a 12-inch circle. For a lattice crust, trim bottom pastry to 1/2 inch beyond edge of pie plate. Cut rolled pastry into 1/2-inch strips and weave strips over filling. Fold bottom crust over strip ends; trimming strips as necessary. For a 2-crust pie, trim bottom pastry to edge of pie plate. Cut slits in top crust for escape of steam; place on filling and fold edge under bottom pastry. Flute edge as desired.
To prevent overbrowning, cover edge of pie with foil. Bake in a 375 degree F oven for 25 minutes. Remove foil. Bake for 25 to 30 minutes more or until top is golden. Add the streusel topping in the last 20 minutes of bake time. Cool on wire rack. Makes 8 servings.
In a small bowl stir together flour, brown sugar, and cinnamon. Cut in butter until the mixture resembles coarse crumbs. Stir in chopped pecans or walnuts.