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1
For crust: Blend flour, sugar, and salt in processor.
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2
Add in butter and shortening; using on/off turns, cut in till mix resembles coarse meal.
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3
Add in 5 Tbsp.
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4
ice water and process till moist clumps form, adding more water by teaspoonfuls if mix is dry.
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5
Gather dough into ball; flatten into disk.
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6
Wrap in plastic and refrigerateat least 1 hour.
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7
For topping: Combine all ingredients in processor.
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8
Process till moist clumps form.
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9
(Dough and topping can be made 1 day ahead.
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10
Cover topping and chill; keep dough chilled.
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11
Soften dough slightly at room temperature before rolling out.)
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12
For filling: Mix sugar, tapioca, and lemon juice in large bowl.
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13
Add in berries and toss gently to combine.
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14
Let stand till tapioca softens slightly, stirring occasionally, about 45 min.
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15
Preheat oven to 400 degrees.
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16
Roll out dough on lightly floured surface to 15-inch round.
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17
Transfer to 9-inch-diameter glass pie dish.
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18
Trim dough overhang to 1 inch.
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19
Fold overhang under and crimp decoratively, forming high-standing rim.
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20
Freeze crust 20 min.
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21
Spoon filling into crust.
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22
Crumble topping proportionately over filling.
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23
Bake pie till crust and topping are golden and filling is bubbling, covering loosely with sheet of foil if topping browns too quickly, about 55 min.
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24
Transfer pie to rack and cold at least 3 hrs.
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25
(Can be made 8 hrs ahead.
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26
Let stand at room temperature.)
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27
Cut pie into wedges and serve.
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28
This recipe yields 8 servings.
