For the pastry, combine 2 cups flour, confectioners' sugar and salt in a large bowl. With a pastry blender or 2 knives, cut in 1/2 cup butter and shortening until mixture resembles fine crumbs. Add lemon juice 1 tablespoon at a time, tossing with a fork, just until pastry holds together, adding the water if necessary. Gently knead and shape pastry into 2 balls, one slightly larger than the other; flatten into thick disks. Wrap well in plastic wrap and refrigerate 30 minutes or overnight.

Arrange rack in lower third of oven. Heat oven to 425 degree F.

Meanwhile, for the filling, combine 1/2 cup granulated sugar, 1/4 cup flour, 1/2 teaspoon lemon peel, and aniseed in a large bowl. Add pears and toss to combine.

On a lightly floured surface with a floured rolling pin, roll larger pastry disk into a 12-inch circle. Fit into a 9-inch pie plate and flute edges. Place in freezer for 10 minutes. Line pastry with foil and fill with dried beans or pie weights. Bake 10 minutes. Remove foil and beans. Brush with some of the beaten egg white and bake 5 minutes more.

Spoon pear mixture into pastry shell; dot with the 1 tablespoon butter. Roll smaller pastry disk into a 9-inch circle and fit over filling, tucking in edges. Cut vents in top and brush with egg white. Combine the 1 tablespoon sugar with the 1/4 teaspoon lemon peel; sprinkle over top.

Place pie on a foil lined cookie sheet and bake 15 minutes. Cover edges of pie with foil. Reduce oven temperature to 375 degree F and bake 50 to 60 minutes more, until filling is bubbly in center. (If pastry browns too quickly, cover entire pie loosely with foil.) Cool on a wire rack 1 hour. Makes 8 servings.