6 c Fresh strawberries
3/4 c Sugar
1/4 c Minute tapioca
1 1/3 c Flour
1/2 ts Salt
1/2 c Solid vegetable shortening
2 tb (To 3 T) water
1/4 c Light brown sugar
1/2 ts Cinnamon
Mix strawberries with sugar and tapioca. Let stand while making
pastry. Combine flour and salt in bowl. Cut in shortening until
uniform, but coarse. Reserve about 1/2 cupful of mixture; set aside.
Sprinkle water over remaining mixture in bowl; toss with fork and
press into ball. Roll on lightly-floured board to fit pie plate. Fill
with strawberry mixture. Cut an 8 inch round piece of foil; lay over
filling. Bake in preheated 400 oven for 35 minutes. Blend reserved
1/2 cupful of flour mixture, brown sugar and cinnamon. Remove foil;
sprinkle mixture over pie. Continue baking for 30-40 minutes or until
crust and crumb topping are browned. Cool.
Note: If pie bubbles over during baking, place a sheet of foil
beneath it.
Yields
1 Pie