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1
For crust:.
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2
Blend flour, sugar, and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Add 5 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if mixture is dry.
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3
Gather dough into ball; flatten into disk.
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4
Wrap in plastic and chill at least 1 hour.
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5
For topping:.
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6
Combine all ingredients in processor. Process until moist clumps form. (Dough and topping can be made 1 day ahead. Cover topping and chill; keep dough chilled. Soften dough slightly at room temperature before rolling out.).
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7
For filling:.
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8
Mix sugar, tapioca, and lemon juice in large bowl. Add berries and toss gently to combine. Let stand until tapioca softens slightly, stirring occasionally, about 45 minutes.
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9
Preheat oven to 400u00b0F
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10
Roll out dough on lightly floured surface to 15-inch round. Transfer to 9-inch-diameter glass pie dish. Trim dough overhang to 1 inch. Fold overhang under and crimp decoratively, forming high-standing rim.
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11
Freeze crust 20 minutes.
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12
Spoon filling into crust. Crumble topping evenly over filling.
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13
Bake pie until crust and topping are golden brown and filling is bubbling, covering loosely with sheet of foil if topping browns too quickly, about 55 minutes.
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14
Transfer pie to rack and cool at least 3 hours. Cut pie into wedges and serve.
