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1
FOR CRUST: 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. Gather dough into ball; flatten into disk. Wrap in plastic and child at least 1 hour. (Can be made one day ahead. Soften dough slightly at room temperature before rolling out.)
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2
FOR TOPPING: Combine all ingredients in processor. Press until moist clumps form (Topping can be made one day ahead. Cover topping and chill.)
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3
FOR FILLING: Mix sugar, apioca, and lemon juice in large bowl. Add berries and toss gently to combine. Let stand until tapioca softens slightly, stirring occasionally, about 45-60 minutes.
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4
Preheat oven to 400 deg F. Roll out dough on lightly floured surface to 15 inch round. Transfer to 9 inch diameter pie dish. Trim dough overhand to 1 inch. Fold overhand under and crimpu decoratively, forming high-standing rim. Freeze crust about 20 minutes.
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5
Spoon filling into crust. Crumble topping evenly over filling. 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. Transfer to pie rack and cool at least 3 hours. (Can be made 8 hours ahead. Let stand at room temperature.)
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6
Cut pie into wedges and serve.
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7
I usually put foil on pie about 25-30 minutes into baking.
