Strawberry Crumble Pie

• 1-1/4 cups all-purpose flour
• Dash salt
• 1/4 cup shortening
• 1/4 cup cold butter, cubed
• 3 to 4 tablespoons ice water
• 1 cup sugar
• 1/4 cup quick-cooking tapioca
• Dash salt
• 6 cups halved fresh strawberries
• 1 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 cup cold butter, cubed

1. In a large bowl, mix flour and salt; cut in shortening and butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight.
2. Preheat oven to 425u0b0. In a large bowl, mix sugar, tapioca and salt; add strawberries and toss to coat. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Add filling. For topping, in a small bowl, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over filling. Place on a rimmed
3. .
4. Bake 20-25 minutes. Reduce oven to 375u0b0. Bake 25-30 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

flour, salt, shortening, cold butter, water, sugar, quickcooking tapioca, salt, fresh strawberries, flour, brown sugar, cold butter

Taken from www.tasteofhome.com/recipes/strawberry-crumble-pie/ (may not work)