Instructions: Pie crust: items #1-5
In a large mixing bowl, combine flour and salt. Cut in half of the shortenmg until the mixture resembles coarse crumbs. Cut in the remaining shortening until the mixture is the size of peas. Mix the lemon juice with the water. Sprinkle liquid over mixture and toss gently until all is moistened. Knead pastry lightly and quickly with fingertips until the pastry clears the bowl. Divide and form into 2 flat rounds and wrap in plastic. Chill for 30 minutes.

Pie filling: Combine all berries in a large bowl. Sprinkle the lemon juice over the berries. Sprinkle the tapioca over the berries and toss gently to coat evenly. Let sit for 15 minutes. Combine the sugar, salt, and cinnamon. Stir the butter into the berries. Toss sugar mixture with berries. On a floured surface roll out one round of chilled pastry and place in pie pan. Roll out second round of pastry to form a lattice top crust. Place filling evenly in pie shell and cover with lattice strips. Seal and flute edges. Lightly sprinkle top with sugar, if desired. Cover edge with foil. Bake in preheated 425 degree oven for 20 minutes. Reduce heat to 375 degrees and bake 30 more minutes. Remove foil the last 15 minutes. Cool pie on wire rack.

Denise Tumbull

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.