Ingredients 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
Directions Rub shortening and butter into flour and salt in a large bowl until crumbly. Add ice water slowly, stirring with a fork until dough holds together. Refrigerate 1 hour or overnight after shaping into a disk.
Preheat oven to 425°. Toss strawberries with sugar, tapioca, and salt in a large basin. Roll dough into a 1/8-inch circle on a lightly floured surface and place in a 9-inch pie pan.
Cut crust 1/2 in. beyond plate rim; flute edge. Add filling. In a separate bowl, mix flour, brown sugar, and butter until crumbly for crumble topping. Sprinkle over filling. Place on rimmed baking sheet.
Bake 20-25 minutes. Reduce oven to 375°. Bake 25–30 minutes longer until crust is golden brown and contents bubbling. Wire-rack cool.
Nutritional Info 1 piece: 542 calories, 24g fat (13g saturated fat), 46mg cholesterol, 509mg sodium, 79g carbohydrate (44g sugars, 3g fiber), 5g protein.