Ingredients
1-1/4 cups all-purpose flourDash salt1/4 cup shortening1/4 cup cold butter, cubed3 to 4 tablespoons ice waterFILLING:1 cup sugar1/4 cup quick-cooking tapiocaDash salt6 cups halved fresh strawberriesCRUMBLE:1 cup all-purpose flour1/2 cup packed brown sugar1/2 cup cold butter, cubed
Preparation
In a large bowl, mix flour and salt; cut in shortening and butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; cover and refrigerate 1 hour or overnight.
Preheat oven to 425°. In a large bowl, mix sugar, tapioca and salt; add strawberries and toss to coat. On a lightly floured surface, roll dough to an 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Add filling. For crumble topping, in a small bowl, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over filling. Place on a rimmed baking sheet.
Bake 20-25 minutes. Reduce oven to 375°. Bake until crust is golden brown and filling is bubbly, 25-30 minutes longer. Cool on a wire rack.
