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1
To make the pie crust, mix together the flour and salt in a bowl.
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2
Using a pastry blender or a fork, cut in the butter and shortening until the mixture resembles coarse meal.
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3
Sprinkle the water over the mixture a tablespoon at a time, mixing lightly after each addition, until the dough can be formed into a ball.
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4
Divide the dough into two pieces, form each piece into a ball, and allow them to rest for 15 minutes before rolling out.
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5
To make the filling, slip the skins off the grapes and reserve them.
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6
Put the grape pulp in a saucepan and simmer over medium-low heat just until soft enough to release the seeds, about 8 minutes.
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7
Push the grape pulp through a wire-mesh strainer to remove the seeds.
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8
Combine the pulp in a bowl with the reserved grape skins.
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9
Roll out each ball of dough on a well-floured board until they are 10 to 11 inches in diameter.
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10
Line the bottom of a 9-inch pie pan with a round of dough.
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11
Preheat the oven to 450F.
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12
Mix the sugar, salt, and tapioca together in a bowl and spread about half of the mixture onto the bottom of the crust.
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13
Mix the remaining tapioca mixture with the grapes and add the lemon juice.
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14
Pour the pie filling into the crust and dot with the butter.
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15
Cover with the top crust and crimp the edges to seal.
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16
Bake for 10 minutes, and then lower the temperature to 350F and bake for another 25 to 30 minutes, until golden brown.
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17
Remove from the oven and cool for 30 minutes before serving.
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18
If not serving immediately, warm the pie in an oven set on the lowest temperature for 10 minutes before serving.
