-
1
To make the crust, mix the flour, salt, and sugar together in a medium bowl.
-
2
Cut the shortening into pieces and then cut into the dry ingredients until the mixture is sandy, with only a few larger pieces remaining.
-
3
Using the large holes of a box grater, grate the butter into the mixture.
-
4
Add 1/4 cup ice-cold water, and mix with the dough.
-
5
Continue to add water, a tablespoon at a time, until the dough sticks together and forms a ball.
-
6
Divide the dough into 2 equal balls, wrap each in plastic wrap, and refrigerate while you make the filling.
-
7
Preheat the oven to 450F.
-
8
To make the filling, gently toss the berries with the flour in a large mixing bowl.
-
9
Mix in the sugar, tapioca, and lemon juice.
-
10
Put a large piece of plastic wrap (larger than the pie plate) on the counter and sprinkle it with flour.
-
11
Set one of the dough balls in the center of the plastic wrap and cover with a second piece of plastic wrap.
-
12
Roll the dough between the plastic wrap until it forms a round about 13 inches in diameter.
-
13
Remove the top piece of plastic wrap and flip the dough into a 9 1/2-inch deep-dish pie plate.
-
14
Repeat the rolling process with the top crust, making it about 12 inches in diameter.
-
15
Put the filling in the bottom crust.
-
16
Scatter the butter on top.
-
17
Put the top crust over the filling.
-
18
Roll the edge of the top crust under the bottom crust, pinch to seal the pie, and flute the edges.
-
19
Make several small slits in the top crust for steam to escape.
-
20
Set the pie plate on a baking sheet and cover the edges of the pie with strips of foil.
-
21
Bake for 15 minutes.
-
22
Then lower the oven temperature to 425F, and bake until the crust is golden brown and the filling is just bubbling through the slits, 45 to 50 minutes.
-
23
(If the edge of the crust is not browning well, remove the foil for the last 10 minutes or so of the baking time.)
-
24
Let cool on a wire rack for at least 2 hours before serving.
