Strawberry Crumble Pie

Name: Strawberry Crumble Pie
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; 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

12 ingredients

4 steps

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
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

Directions

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 425°. 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

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4

Bake 20-25 minutes. Reduce oven to 375°. Bake 25-30 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.